Recipe - Fresh Mozzarella Salad

One fourth cup Extra virgin olive oil
2 Cloves garlic; pressed
One half teaspoon Crushed red pepper flakes;
or more to taste
8 ounce Fresh Mozzarella cheese;
quartered
1 ct Cherry tomatoes; rinsed,
stemmed (halved if large)
2 tablespoon Torn fresh basil leaves
Salt to taste

In small skillet combine olive oil, garlic and red pepper flakes; heat
gently over very low heat just until garlic sizzles and oil is warm; do not
brown; cool at room temperature. Drain the mozzarella well and pat dry;
place in a serving bowl. Drizzle with red pepper, garlic and oil. Toss to
coat. Marinate in refrigerator 12 hours. Add the tomatoes, basil and salt
just before serving. Toss lightly to blend. Serves 6.

NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.