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 .