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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
Flavors of that favorite salad of juicy ripe tomatoes layered with really good quality mozzarella cheese with fresh basil and garlicky dressing originally created on the island of Capri are wonderful atop toasted bread or bruschetta.
8 ounces fresh mozzarella, preferably Buffalo Mozarella, thinly sliced 3 to 4 very ripe tomatoes—a variety of colors or types are nice, chopped 1/3 cup fresh Basil leaves, rinsed, rolled and cut into thin strips, chiffonade style 3 Tablespoons olive oil 1 Tablespoon red wine vinegar 1 teaspoon Dijon mustard 2 cloves fresh garlic, minced
1. Prepare the cheese in slices to fit the bread slices. Place the tomatoes in a nonreactive bowl, then add the basil. In another small bowl or liquid measuring cup whisk the remaining salad dressing ingredients together.
2. To serve, place a slice of cheese on top of each piece of freshly toasted bread, then top with some tomato squares, a few frills of thinly sliced basil and a bit of dressing.