1 pound mozzarella cheese, sliced
3 red ripe tomatoes, sliced
2 teaspoons oregano
4 tablespoons olive oil
salt, to taste
fresh ground black pepper, to taste
1 2-oz can anchovies, drained
basil leaves, to taste
black olives, neopolitan
Servings: 6
Arrange mozzarella and tomato slices in alternate overlapping layers on a serving tray. Sprinkle with oregano, oil, salt and pepper. Garnish with anchovies and basil leaves and serve at room temperature with neapolitan black olives.
Servings: 6
3 red ripe tomatoes, sliced
2 teaspoons oregano
4 tablespoons olive oil
salt, to taste
fresh ground black pepper, to taste
1 2-oz can anchovies, drained
basil leaves, to taste
black olives, neopolitan
Servings: 6
Arrange mozzarella and tomato slices in alternate overlapping layers on a serving tray. Sprinkle with oregano, oil, salt and pepper. Garnish with anchovies and basil leaves and serve at room temperature with neapolitan black olives.
Servings: 6
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