Here is a recipe from the latest issue of Food and Wine that I made today…it’s DELICOUS.
1 pound smoked mozzarella, coarsely chopped (My local grocery store didn’t have any so I used smoked muenster and it workes very well!)
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons sun-dried tomato pesto
1 tablespoon chopped parsley (I omitted)
Salt (I used sea salt) and freshly ground pepper
Flatbread crackers, for serving (I used a nice whole wheat table cracker from the Deli section)
In a food processor, combine the mozzarella, olive oil and pesto and process to a coarse paste. Scrape into a bowl. Stir in the parsley and season with salt and pepper. Serve with flatbread crackers.