Tomato, Basil and Mozzarella Salad
A North Haven Gardens favorite!
2-3 fresh ripe tomatoes, sliced approx. 1/4" thick
8-10 fresh large basil leaves
1 lb. fresh mozzarella cheese sliced 1/4" thick
Extra virgin olive oil (I use the light olive oil made for sauces and dressings)
freshly cracked black pepper

Divide ingredients between 4 plates and layer. Sprinkle with fresh cracked pepper and drizzle with extra virgin olive oil. Serve at room temperature.

 

Basil Aioli
4 cups packed fresh basil leaves, washed well
1/2 cup pine nuts, toasted until golden, cooled, and chopped fine
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
2 large garlic cloves, minced
1/4 cup plus 3 tablespoons
extra-virgin olive oil

Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry.In a food processor purée basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.

Makes about 1 1/4 cups.
Gourmet : September 1996