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![Tomato_Pesto_Rounds_1]()
Ingredients 1 (16 oz) log fresh mozzarella 6 oz. sun-dried tomatoes, chopped 2 garlic cloves, chopped 1 bunch fresh basil leaves, chopped ½ cup extra virgin olive oil Salt and freshly ground black pepper![Tomato_Pesto_Rounds_2]()
Step 1 Slice mozzarella into ½ inch rounds. Set aside.![Tomato_Pesto_Rounds_3]()
Step 2 Chop remaining ingredients.![Tomato_Pesto_Rounds_4]()
Step 3 Using a mortar and pestle, muddle sun-dried tomatoes, garlic, basil, oil, salt and pepper, to taste, until well blended. (You may also use food processor or blender).![Tomato_Pesto_Rounds_5]()
Step 4 Spoon mixture over mozzarella.![Tomato_Pesto_Rounds_6]()
Step 5 Serve immediately.Sun Dried Tomato Pesto Rounds
When making this side dish, consider using some of the unsalted varieties available in your local supermarket.
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- Sun Dried Tomato Pesto Rounds
