Tomatoes and mozzarella with pesto

Tomatoes and mozzarella with pesto

Vegetables & Fruits

3 large vine-ripened tomatoes, (about 1 1/2 lbs.),sliced
3/4 lb. mozzarella cheese,
(preferably fresh), sliced 1/4 inch thick

1/2 cup 3 herb pesto(see recipe)
fresh ground black pepper, to taste
basil, mint, and/or parsley sprigs for garnish if desired

On a large round platter alternate tomato and mozzarella slices, overlapping slightly, and spoon pesto in a ring around center of slices. Sprinkle tomatoes and mozzarella with pepper and garnish with herbs. Serves 6.

RECIPE FROM Gourmet Magazine, May,1994