Sun-dried Tomatoes W/ Baby Mozzarella & Basil Recipe
Yield: 4 CupsRecipe by luhu.jp
Ingredients:
3 ounce: Sun-dried tomatoes,
5: Basil sprigs,
8 ounce: Fresh baby mozarella cheese,
6: Black peppercorns,
2 1/2 cup: Extra-virgin olive oil,
Directions:
Place the sun-dried tomatoes in a bowl, cover with boiling water, and
let stand for 10 minutes. Drain well on paper towels. Place a few
sun-dried tomatoes in each of the jars, then add a few basil leaves
and a vew baby mozarella. Continue layering in this way until the
first 3 ingredients are used. Add 2 peppercorns to each, then pour
in the oil. Seal and leave in the refigerator for at least 1 week
before using. Store for up to 1 month.
Lindas note: You could use a melon ball cutter to cut spheres from a
large hunk of mozarella for this recipe, as a substitute for the
more-expensive baby mozarella.
From: _Sun-Dried Tomatoes_ by Broderick, Sunset Books, from the
library of Linda Shogren
Source from luhu.jp
let stand for 10 minutes. Drain well on paper towels. Place a few
sun-dried tomatoes in each of the jars, then add a few basil leaves
and a vew baby mozarella. Continue layering in this way until the
first 3 ingredients are used. Add 2 peppercorns to each, then pour
in the oil. Seal and leave in the refigerator for at least 1 week
before using. Store for up to 1 month.
Lindas note: You could use a melon ball cutter to cut spheres from a
large hunk of mozarella for this recipe, as a substitute for the
more-expensive baby mozarella.
From: _Sun-Dried Tomatoes_ by Broderick, Sunset Books, from the
library of Linda Shogren
Source from luhu.jp