So love those!
Have eaten many times for about 20 years with my own homemade fresh mozzarella from our goats milk. Store bought these days. I do like the basil sliced finer. When I was still working I used to take platters of it in to work, get to my office and then email everyone that a platter had arrived, it would be empty in less than 5 minutes.
Yummo!
Liz, I never filled the strawberry vanilla cupcakes. I guess I didn’t need to... the birthday girl is still eating one for dessert every night and she eats the CAKE PART FIRST and then the frosting. That is a huge compliment!
But what to do with all that fresh strawberry purée, and the two cartons of mascarpone?? Yesterday, I decided to Just Do It. Whipped them together with a little sugar. Then I poured it into a big soufflé dish and placed it in the freezer. (It would be excellent with a little liquor of some kind in it but we don’t have anyone here to appreciate that.).
All I can say is it tastes like what ice cream wants to be when it grows up!!!
You just made my mouth water! Seriously.
A friend just brought us a bottle of extra-virgin (first pressed) olive oil from the Greek island of Samos. Can’t wait to find some tomatoes worthy of it!