Fresh mozzarella makes a wonderful antipasto or light lunch. Try this great recipe!

When I lived in Vicenza it was just a short walk to a small latteria in the area of Riviera Berica. A latteria is a cheese store. The woman working there was always patient with my Italian and was always generous in letting me try the various cheeses. I learned to enjoy the flavor of fresh Mozzarella. It is a great favorite in my house. If I buy it today I have to double the purchase because only half will last until dinner. My sons will eat the round cheeses like apples.

This recipe takes just a few minutes to prepare and is a nice light beginning to a full meal or makes a great lunch.

Directions & Ingredients

1. Slice one medium sized ball of fresh mozzarella into 1/2 inch pieces and put onto a serving dish.
2. Mix in a small dish:
   • 3 Tbs extra virgin olive oil
   • 3 Tbs capers, minced
   • 1 Tbs Balsamic vinegar
   • 2 cloves garlic, minced
   • 1 tsp oregano
   • fresh ground pepper to taste
3. Pour oil mixture over mozzarella. Allow to stand for at least 10 minutes.
4. Garnish with Italian olives and roasted peppers.

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The Cheese Plate, by David Gibbons and Max McCalman.
The Cheese Plate begins with the fundamentals: history, what exactly cheese is, and how it’s made. Then Max moves onto the subject that has made him a star in the culinary world—the art of cheese tasting. To begin with, it’s important to know how to buy, store, and serve cheeses, and then how to taste them (again, as with wines, the best results come with a little finesse). Then you’ll want to pair cheeses with other foods and beverages, especially wines, to bring out the best of both. And with all this expertise in hand, you’ll want to construct cheese plates, from a quick lunch assortment to a full after-dinner tasting extravaganza. Finally, you’ll appreciate a rundown of the best cheeses in the world—where they’re from, what they look and taste like, their perfect wine accompaniments—-so that you can become a maître fromager in your own right.