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Mozzarella with Tomatoes

1 pound mozzarella cheese -- sliced
3 tomatoes -- red ripe, sliced
2 teaspoons oregano
4 tablespoons olive oil
salt -- to taste
fresh ground black pepper -- to taste
1 2 ounce can anchovies -- drained
basil leaves -- to taste
black olives -- (neopolitan)


Arrange mozzarella and tomato slices in alternate overlapping layers on a serving tray. Sprinkle with oregano, oil, salt and pepper. Garnish with anchovies and basil leaves and serve at room temperature with neapolitan black olives.

Serves 6.




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