Recipe by EPCWriter
This is a good appetizer, salad, or light lunch. Servings are based on being an appetizer. This is my variation of one from On Cooking - A Textbook of Culinary Fundamentals Third Edition. Written by Sarah Lebensky and Alan Hause.
- 12 ounces mozzarella cheese (fresh, sliced into 24 slices)
- 6 roma tomatoes (sliced into 24 slices)
- 2 tablespoons fresh basil leaves (chiffonade)
- salt (to taste)
- pepper (to taste )
- 1 1⁄2 tablespoons extra virgin olive oil