This makes a lovely addition to any antipasto platter .

• 1/2 lb Mozzerella balls
• 4-5 sun-dried tomatoes , chopped
• 1 large garlic clove , crushed
• 6 basil leaves , chopped
• Red crushed pepper flakes
• salt & pepper
• Extra Virgin olive oil

Put mozzerella in a bowl, crush the garlic in a garlic press, sprinkle with some salt, pepper and red pepper flakes. Add the basil and pour in enough olive oil to coat, Cover and refrigerate for at least 4 hours .