Mozzarella All'Erbette

• 16 oz fresh mozzarella cheese
• 1/4 cup extra virgin olive oil
• 3 sprigs fresh Italian parsley
• 1/2 C loosely packed Basil leaves
• 3 or 4 fresh mint leaves
• 5 or 6 fresh oregano leaves
• Leaves from 1 sprig of fresh thyme
• 1 T parmesan
• 2-3 anchovy fillets, drained
• ground black pepper
• red pepper flakes
• 2 T capers, drained

1. 1. Cut the mozzarella into 12 slices. Place in a serving dish, slightly overlapping the edges.
2. 2. Place all remaining ingredients except the capers in a food processer and puree.
3. 3. Pour this sauce on the cheese and sprinkle with the capers. Refridgerate, covered, for at least 1 hour or overnight. Serve at room temperature.

mozzarella cheese, extra virgin olive oil, italian parsley, basil, mint leaves, oregano, thyme, t, anchovy, ground black pepper, red pepper, t capers

Taken from www.epicurious.com/recipes/member/views/mozzarella-allerbette-50029384 (may not work)