<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)