Alexander’s Restaurant Tomato/Mozzarella Parfait

• ½ Cup Basil (chopped)
• 1 Cup Vegetable Oil

Preparation: For the Basil oil heat the oil in a small sauce pot until warm to the touch. Remove from heat and place the basil in the oil making sure it is completely submersed. Let cool and refrigerate over night. Strain and save oil, will stay good sealed and in refrigerator up to three weeks.

• 5 Oz. Fresh Mozzarella (¼ in. diced)
• ⅓ Cup Basil Oil
• Salt and Pepper to taste

Preparation: Place cubed cheese in a bowl and add the 1/3 cup basil oil. Season with salt and pepper to desired taste. Let marinate for at least an hour. Hold in the refrigerator till ready to use.

• 2 Cups Berry Tomatoes
• ⅓ Cup Balsamic Vinaigrette (your favorite type)
• Salt and Pepper to taste

Preparation: Slice all the tomatoes in half so they will absorb the dressing. Toss with the dressing and season with salt and pepper to taste.

• ½ Cup Mascarpone
• 1 Tablespoon Chopped Basil
• ½ Teaspoon Basil Oil
• Salt and Pepper to taste

Preparation: Mix 1/2 cup cheese with 1/2 teaspoon basil oil and 1 tablespoon chopped basil. Mix well and season with salt and pepper.

Preparation for Parfait:

In a chilled martini glass layer the cheese, then tomatoes, a little more cheese and more tomatoes. Finish with a dollop of the mascarpone. Serve cold. Garnish with bacon strips and a basil leaf if desired. Serves 4.

Photo: Alexander’s Restaurant Tomato/Mozzarella Parfait (Photo credit Kaufman Photography)