Mozzarella with herb sauce

By ccavaletti

Ingredients

• 1 ball (16 oz) fresh mozzarella cheese, or 1 lb bocconcini
• 6 fresh oregano leaves
• 4 fresh mint leaves
• 3 sprigs fresh Italian flat-leaf parsley
• 2 anchovy fillets
• 1/2 c loosely packed fresh basil leaves
• 1/4 c extra virgin olive oil
• 1 Tbsp freshly grated Parmesan cheese
• leaves from 1 sprig thyme
• freshly ground pepper or 1/4 tsp red pepper flakes
• 2 Tbsp small caper in brine, drained

Preparation

Step 1

Cut mozzarella into 12 slices (cut slices in half, if large). Transfer to a serving dish, slightly overlapping the edges; set aside.

Place remaining ingredients, except capers, in a food processor; puree. Pour the sauce over the cheese. Sprinkle with capers. Refrigerate, covered, at least 1 hour. Let come to room temperature before serving.