Recipe: Roasted Red Peppers and Mozzarella with Basil Vinaigrette (make ahead)

ROASTED RED PEPPERS AND MOZZARELLA WITH BASIL VINAIGRETTE

8 red peppers, roasted, peeled and cut in half
14 thin slices Mozzarella cheese
FOR THE BASIL PUREE:
1 cup tightly packed basil leaves
11 tablespoons olive oil, divided use
1/8 teaspoon salt
1/8 teaspoon pepper
FOR THE VINAIGRETTE:
9 tablespoons olive oil
4 tablespoons wine vinegar
3 cloves garlic, crushed
Salt and pepper (to taste)

TO MAKE THE BASIL PUREE:
Puree basil leaves with 2 tablespoons olive oil, salt and pepper.

TO MAKE THE VINAIGRETTE:
In a jar, combine the remaining 9 tablespoons oil, vinegar, garlic, 4 tablespoons of basil puree, salt and pepper. Cover and shake until well blended. Set aside.

TO ASSEMBLE:
On a serving platter, create an overlapping pattern of cheese and peppers, and pour basil vinaigrette over top. Marinate 2 to 3 hours.

TO SERVE:
Serve slightly chilled.

Joanne Ciotola (Mrs. Robert A.)

Yields 6 to 8 servings
From: Recipelink.com
Source: With Great Gusto by the Junior League of Youngstown, Ohio