Fresh Goat Cheese
Wash and dry basil. Pluck into small leaves. Slice tomatoes, lay flat on a platter. Place basil leaves neatly and prettily on each tomato slice. top with a small bit of fresh goat cheese (feta, mozarella or chevre all work well). Drizzle with olive oil. Add salt and fresh ground pepper. Serve as an appetizer.
This recipe is a variation on the traditional caprese, which uses cow’s milk mozzarella. If you are a fan of goat cheese, you will find this variation absolutely delightful.
(Pictured is a mozzarella caprese from Wikipedia.)