Ingredients

16 oz fresh mozzarella cheese

1/4 cup extra virgin olive oil

3 sprigs fresh Italian parsley

1/2 C loosely packed Basil leaves

3 or 4 fresh mint leaves

5 or 6 fresh oregano leaves

Leaves from 1 sprig of fresh thyme

1 T parmesan

2-3 anchovy fillets, drained

ground black pepper

red pepper flakes

2 T capers, drained

Preparation

  1. Cut the mozzarella into 12 slices. Place in a serving dish, slightly overlapping the edges.
  2. Place all remaining ingredients except the capers in a food processer and puree.
  3. Pour this sauce on the cheese and sprinkle with the capers. Refridgerate, covered, for at least 1 hour or overnight. Serve at room temperature.