Sliced Tomatoes and Mozzarella with Three-Herb Pesto Recipe

  • 3 large vine-ripened tomatoes (about 1 1/2 pounds), sliced
  • 3/4 pound mozzarella cheese (preferably fresh), sliced 1/4 inch thick
  • 1/2 cup Three-Herb Pesto
  • freshly ground black pepper to taste
  • basil, mint, and/or parsley sprigs for garnish if desired
  1. On a large round platter alternate tomato and mozzarella slices, overlapping slightly, and spoon pesto in a ring around center of slices. Sprinkle tomatoes and mozzarella with pepper and garnish with herbs.