Instructions: Place the sun-dried tomatoes in a bowl, cover with boiling water, and let stand for 10 minutes. Drain well on paper towels. Place a few sun-dried tomatoes in each of the jars, then add a few basil leaves and a vew baby mozarella. Continue layering in this way until the first 3 ingredients are used. Add 2 peppercorns to each, then pour in the oil. Seal and leave in the refigerator for at least 1 week before using. Store for up to 1 month.

Lindas note: You could use a melon ball cutter to cut spheres from a large hunk of mozarella for this recipe, as a substitute for the more-expensive baby mozarella.

library of Linda Shogren

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