Prep 30 mins
Cook 0 mins
Monica Perdue, Personal Chef, Bon Vivant
- 4 large tomatoes
- 4 tablespoons olive oil
- fresh ground black pepper
- 10 ounces mozzarella cheese, thickly sliced
- 8 leaves fresh basil, torn into strips
- Finely slice tomatoes and lay on plate.
- Trickle olive oil over tomatoes and sprinkle with black pepper.
- Lay slices of mozzarella cheese over tomatoes and strips of basil over cheese.
- Cover and refrigerate for 30 minute before serving.