1 (16 oz) log fresh mozzarella
6 oz. sun-dried tomatoes, chopped
2 garlic cloves, chopped
1 bunch fresh basil leaves, chopped
½ cup extra virgin olive oil
Salt and freshly ground black pepper
Slice mozzarella into ½ inch rounds. Set aside.
Chop remaining ingredients.
Using a mortar and pestle, muddle sun-dried tomatoes, garlic, basil, oil, salt and pepper, to taste, until well blended. (You may also use food processor or blender).
Spoon mixture over mozzarella.
When making this side dish, consider using some of the unsalted varieties available in your local supermarket.