|Colorful & Delicious.|
8 ciliegine mozzarella balls (fresh, floating in water), cut in half (also: don't worry about that cigliegine thing - that just means "cherry sized" - so I am talking about the little balls of cheese.) (also, again: you can just use regular fresh mozzarella and have leftovers. you'll just be cutting it up into small pieces.)
1 cup grape or cherry tomatoes, cut in half
1 cup fresh basil, ripped
4 tablespoons unsalted butter (please note: you can use olive oil in place of the butter, but the butter tastes better)
6 cloves garlic, chopped
4 tablespoons fresh parsley, chopped
salt & pepper
drizzle of balsamic reduction (recipe here.)
1. Preheat oven to broil.
2. Do the prep work: wash produce, de-gill portobellos, rip basil, cut tomatoes and cheese in halves, chop garlic.
4. Put the butter, parsley, and garlic in a pan over low heat and let butter melt and garlic get fragrant. Add salt and pepper.
|All filled up.|
|Great summer dinner.|