3 large Florida tomatoes, sliced medium
1 pound fresh mozzarella, sliced the same thickness as the tomatoes
3-4 fresh large sprigs of basil
Quality olive oil
Sea salt and fresh ground pepper, to taste
On a cutting board, arrange and layer the alternating sliced tomato and mozzarella in the shape of a candy cane. Season the top of the Florida tomatoes and mozzarella with sea salt and fresh ground pepper, to taste. Lightly drizzle the top of the candy cane with olive oil. Garnish with fresh basil. Serve with Florida Arugula Pesto and flatbread crackers.
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