How to make it

  • pour the oil, salt , garlic , black pepper, into a small bowl and mix well. set aside
  • take the large platter and place the tomato slices and cheese slices
  • alternatly around the platter going in a circle, till you use all the tomatoes and cheese slices, do not leave any open spots.
  • take 1 of the bunch of fresh basil, and pull the leaves off , laying flat on topof each other. roll them all together like a cigar, then begin to
  • slice very thinly, till you have sliced all of the leaves, put in the bowl with the oil and stir . pour the oil mixture all over the tomatoes, and cheese, take the remaining fresh basil and tear the leaves with the stems still attached and place on each corner of the platter under the
  • tomatoes, as a garnish.

Reviews & Comments 6

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    " It was excellent "
    quaziefly ate it and said...
    Incredible platter. Very artistic. Great recipe. 5 Forks!

    J and M
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    " It was excellent "
    choclytcandy ate it and said...
    Added your recipes to All Things Cheese and 101 a Cheese Place. Thanks for the post.
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  • breadpudding 15 years ago
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    " It was excellent "
    notyourmomma ate it and said...
    Beautiful...very pretty.
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    " It was excellent "
    angelica14 ate it and said...
    I think if you toasted some slivers of garlic and sprinkled them on the finished plate it would definitely add to the flavor - even though good mozzarella and good tomatoes are hard to beat. This is a beautiful recipe - nice presentation, too. I plan to try it for the round of office parties we need to attend.
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  • jim_julian 16 years ago
    Hmmm ... I used to live e Napoli, which is where mozzarella buffalino began and I really enjoy it. I was surprised to see garlic included in your recipe ... never saw garlic included when this was served in Italy. I would think that any amount of garlic would be a detriment to the wonderful delicate flavor of the mozzeralla. But, then again, maybe I'm wrong ...
    Was this review helpful? Yes Flag

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