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"A cheese may disappoint. It may be dull, it may be naive, it may be over sophisticated. Yet it remains, cheese, milk's leap toward immortality."   Clifton Fadiman

Mozzarella with Capers and Garlic

Mozzarella

   

     When I married my husband he was adamant that I try fresh mozzarella cheese.  Up to
that point my only experience with mozzarella had been the type that Kraft makes and markets
next to the sliced American cheese in the cheese section of the grocery store.  I'm good sport
so I tried it and was certainly unimpressed.  It reminded me of Tofu.   Years later, after a trip
second trip to Italy and a taste of "real" mozzarella, I was hooked.  It has now become a staple 
in my refrigerator, topping our pizza margherita, baked pasta, and simply as an antipasti.  Above is a
picture of one of our favorite mozzarella appetizers.  It takes just a few minutes to prepare and
is a nice light beginning to a great Italian meal.

Slice on medium sized ball of fresh mozzarella into 1/2 inch pieces and put on serving dish

Mix:
3 T. olive oil
3. T. capers, minced
1 T. Balsamic vinegar
2 cloves garlic - minced
1 t. oregano
1/2 t. fresh ground pepper

Pour oil mixture over mozzarella.  Allow to stand for at least 10 minutes.  Garnish with Italian
olives and roasted peppers.  Enjoy!



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