Title: Fresh Mozzarella with Basil
Categories: Appetizer Cheese
Yield: 16 Servings

16	oz	Fresh mozzarella cheese
1/4	c	Roasted garlic oil; or good olive oil
2	ts	Balsamic vinegar
2	tb	Fresh basil; snipped, or 1 ts dried basil, crushed
1	tb	Freshly cracked pepper

Fresh mozzarella isn't quite the same stuff as the mozzarella you've put on pizzas all your life. It's soft - a little softer than cream cheese - and very white. It has a pleasant salty, milky, taste, but can be somewhat sweeter than it is when aged. Look for it in the deli case, or at an Italian specialty market, where it is sold in balls, often swimming in it's whey.

Cut mozzarella into 1-inch cubes. Place cubes in a medium bowl. Add oil, balsamic vinegar, fresh or dried basil, and pepper; toss gently until the cheese is well-coated with oil and seasonings. Serve immediately, but it's better if it's allowed to sit covered in the refrigerator for a day or two. Spear cheese with toothpicks and serve with a nice, crusty sliced baguette.

Better Homes and Gardens, 10/96

MM format by Dave Sacerdote

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