Mozzarella Tomato Salad

• 2 medium to small vine-ripened tomatoes
• 1 small ball bufula mozzarella (approximately 4 ounces)
• Salt
• Black pepper
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons chiffonade basil
• Black and Green Olive Tapenade with Crostini, recipe follows
• Roasted Beet napoleon, see recipe file
• Chino Chopped Vegetable Salad, see recipe file
• Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000
• 1 cup Nicoise olives, pitted
• 1 cup small green French olives (Picholine), pitted
• 1/4 cup oven-dried tomatoes, drained, recipe follows
• 1 tablespoon capers
• 1 garlic clove
• 1 anchovy fillet
• 1/2 tablespoon chopped fresh basil leaves
• 1/2 tablespoon chopped fresh thyme leaves
• 1/2 tablespoon chopped fresh flat-leaf parsley leaves
• 1/4 tablespoon chopped fresh oregano leaves
• 1/4 cup extra virgin olive oil
• Crostini, recipe follows
• 12 medium Roma tomatoes (2 pounds)
• 1/2 cup extra virgin olive oil, plus additional as needed
• 1 teaspoon minced fresh thyme leaves
• 6 garlic cloves, crushed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon sugar
• 2 slices bread, preferably sourdough
• Extra virgin olive oil
• 1/2 garlic clove

1. Slice the tomatoes into 1/4 inch thickness.
2. Drain cheese of any excess water and slice into 1/4-inch slices.
3. Set aside.
4. Chiffonade basil.
5. Arrange the tomato and cheese slices so they over lap each other.
6. Season with salt and pepper and drizzle with the olive oil and balsamic vinegar.
7. Top with the basil.
8. Serve with crostini, Roasted Beet Napoleon and Chino Chopped Vegetable Salad.
9. In a food processor, combine all the ingredients, except the olive oil and crostini.
10. Using the pulse button, process until coarsely chopped and well blended.
11. Continue to process, slowly adding the olive oil.
12. Refrigerate in a covered container.
13. Spread on homemade crostini, recipe follows.
14. Yield: 1 heaping cup
15. Preheat the oven to 250 degrees F.
16. In a pot of boiling water, blanch tomatoes.
17. Drain and refresh in ice water.
18. Drain.
19. Peel, core, cut into quarters, and remove seeds.
20. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down.
21. Drizzle generously with olive oil.
22. Sprinkle with thyme and garlic.
23. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
24. Bake until the tomatoes begin to shrivel, about 1 hour.
25. When the tomatoes are cool enough to handle, transfer to a container.
26. Pour olive oil over and cover the container.
27. Refrigerate and use as needed.
28. Yield: 1 1/4 cups
29. Arrange the bread slices in a baking tray.
30. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes.
31. Allow to cool, then rub with garlic clove.
32. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese (recipe follows) and top with 1 teaspoon Black and Green Olive Tapenade.

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Taken from www.foodnetwork.com/recipes/mozzarella-tomato-salad-recipe2.html (may not work)