4 Portions

*1 Pint Cherry Tomatoes
*1 Cup Roasted Red and Yellow Peppers, julienned.
*1t minced Garlic
*1t minced Shallot
*1 cup Pesto (recipe follows)
*8ea  1 oz slices Fresh Mozzarella
*Sea Salt
*Fresh Ground Black Pepper
*½ cup Green and Opal Basil chiffonade. (thinly sliced)

Pesto: 
*1 cup Basil leaves, lightly packed.
*1/2 cup lightly toasted Walnuts
*¼ cup finely grated Parmesan
*1t minced Garlic
*1 cup Extra Virgin Olive Oil
*Salt and freshly ground Black Pepper – to taste.

*Place all ingred. in a blender and pulse to smooth consistency.

Cut a small shallow “X” in the bottom of ea. tomato. Drop into boiling water for 20 sec. and then into ice water to cool.  Peel the loosened skins from the tomatoes. In a saute pan over med. heat, lightly saute garlic and shallot in extra virgin oil until they smell good.  Add tomatoes and roasted peppers and gently heat through.  Season. Spoon the pesto onto plates or bowls.  Top with warm tomato mixture.  Place 2 slices of cheese on ea. dish and garnish with basil.

 Feel free to use any type or color of tomatoes.  Slices of larger tomatoes will work too, but warm them on a pan in the oven instead of tossing them around in a pan. Different flavored basils and different nuts can also add interest.

Enjoy!

Chef Matt Christianson