MOZZARELLA WITH HERB SAUCE

1 (16 ounce) ball fresh mozzarella cheese, or 1 pound bocconcini
6 fresh oregano leaves
4 fresh mint leaves
3 sprigs fresh Italian flat-leaf parsley
2 fillets anchovy
1/2 cup loosely packed fresh basil leaves
1/4 cup extra-virgin olive oil
1 tablespoon freshly grated Parmesan cheese
Leaves from 1 sprig thyme
Freshly ground pepper or 1/4 teaspoon red pepper flakes
2 tablespoons small capers in brine, drained

Cut the mozzarella into 12 slices (cut slices in half, if large). Transfer to a serving dish, slightly overlapping the edges; set aside.

Place remaining ingredients, except capers, in a food processor; puree.

Pour the sauce over the cheese. Sprinkle with capers. Refrigerate, covered, at least 1 hour.

Let come to room temperature before serving.

Yield: 6 servings
Adapted from source: Food and Memories of Abruzzo: Italy's Pastoral Land by Anna Teresa Callen