Serve these rich and creamy-tasting mozzarella slices with artichoke hearts, salami, olives and with crostini or crackers. Look for fresh mozzarella at stores that offer a good selection of cheese.
1 pound fresh water-packed mozzarella, drained, cut into ¼-inch slices
6 tablespoons extra-virgin olive oil, divided
2 garlic cloves, peeled, minced or crushed
¼ teaspoon dried crushed red pepper flakes, or more to taste
1 tablespoon minced fresh oregano
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons capers, drained well, chopped
Artichoke hearts, salami and olives for garnish
Overlap the cheese slices on a serving platter.
In a small saucepan, heat 2 tablespoons of the olive oil over medium heat. Add the garlic and crushed red pepper. Stir just until the garlic begins to color, about 2 minutes. Remove from the heat; stir in the oregano, salt and pepper. Cool completely.
Stir in the capers and the remaining 4 tablespoons of olive oil. Drizzle the mixture over the cheese slices and garnish them with artichoke hearts, salami and olives.
Makes 12 generous servings.
Adapted from Bon Appetit magazine, January 2002 issue.
Tested by Susan Selasky for the Detroit Free Press Test Kitchen.
Per appetizer: 174 calories (80 percent from fat), 15 grams fat (7 grams sat. fat), 1 gram carbohydrate, 7 grams protein, 136 mg sodium, 30 mg cholesterol, 220 mg calcium, 0 grams fiber.
© 2002, Detroit Free Press.
Distributed by Knight Ridder/Tribune Information Services.
