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I love these little mozzarella balls dressed with a nicely aged balsamic vinegar, a good amount of garlic, salt, black pepper and good quality olive oil. In this version of a classic antipasti dish, I have replaced the traditional olives with cucumbers and the basil with scallions and added grape tomatoes and finely diced onions. To me, this gives a more vibrant and fresh, crispy texture and taste. However, add whatever tickles your fancy, such as marinated peppers, pearl onions, different mushrooms, etc, or even as I sometimes do, good quality canned anchovies.
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Bon Appetit ! Life is Good !
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This is really beautiful, thank you Chef!
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It’s so easy and looks so tasty!
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OMD, you re right on both counts.
Cheers
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