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Sun-Dried Tomatoes W/ Baby Mozzarella & Basil

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3 oz sun-dried tomatoes
5 basil sprigs
8 oz fresh baby mozarella cheese
6 black peppercorns
2 1/2 cup extra-virgin olive oil

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. Linda's 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. From: _Sun-Dried Tomatoes_ by Broderick, Sunset Books, from the library of Linda Shogren

Yield: 4 cups

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