Get ready for long trails of mozzarella and a dip that will be devoured quickly. I'm aware my photo isn't the best. It got scooped up for our Sunday Afternoon Cocktail Party before I could get my phone up
- 3 Tomatoes Chopped
- 16 oz Mozzarella Chopped
- 1 Cup Basil Fresh
- 3 Tbs olive oil
- 1/2 lemon
- 1/4 Cup Parmesan Reggiano Grated
- 1 Clove Garlic
- Salt & Pepper
Preheat oven to 350. Chop Fresh Tomatoes and place in the bottom of an 8 or 9" Pie Plate. Chop up Mozzarella into 1/2" Squares or pull apart the cheese and sprinkle over your tomatoes.
Prepare your quick pesto sauce. In a small food processor place your Basil Leaves, Garlic Clove with the Olive Oil. Pulse until combined. Add Juice of a 1/2 Lemon and the Parmesan Reggiano and pulse into a liquid. Drizzle pesto over the tomatoes and Mozzarella.
Place in oven for 15-20 minutes. Add Salt and Pepper to taste. Serve with your favorite crackers and a napkin. You will have cheese trails 🙂