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TIP OF THE DAY: Mozzarella Napoleon

The most impressive courses can also be the simplest to make, a point that this easy dish proves. Starting with roasted or grilled red and orange bell peppers, alternate slices of fresh salted mozzarella, prosciutto and peppers to make a layered “Napoleon.” Top with whole basil leaves. You can make a short stack or, for a heartier course, make a tall stack and skewer with a long toothpick. Sprinkle the plate with shredded basil and extra virgin olive oil or a balsamic vinaigrette. In the summer, use delicious local tomatoes instead of peppers; when standard tomatoes aren’t in season, decorate the plate with a few yellow and orange grape tomatoes. Find more salad ideas for first courses at THE NIBBLE online magazine. And read up on all cheeses in THE NIBBLE’S Gourmet Cheese section.  
This napoleon is made from Mozzarella Fresca, a Nibble Top Pick Of The Week.
 





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