Sun Dried Tomato Pesto Rounds

<b>Ingredients</b> 1 (16 oz) log fresh mozzarella<br> 6 oz. sun-dried tomatoes, chopped<br> 2 garlic cloves, chopped<br> 1 bunch fresh basil leaves, chopped<br> ½ cup extra virgin olive oil<br> Salt and freshly ground black pepper (Elizabeth Carrion)

<b>Step 1</b> Slice mozzarella into ½ inch rounds. Set aside. (Elizabeth Carrion)

<b>Step 2</b> Chop remaining ingredients. (Elizabeth Carrion)

<b>Step 3</b> 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). (Elizabeth Carrion)

<b>Step 4</b> Spoon mixture over mozzarella. (Elizabeth Carrion)

<b>Step 5</b> Serve immediately. (Elizabeth Carrion)