September 2007, pg. 138
Now, when I say I went off target, I mean I very slightly modified the recipe to accommodate the ingredients I already had in my kitchen. The first difference was that I used a sliced up ball of fresh mozzarella. One of our favorite summer meals is fresh sliced tomatoes layered with slices of fresh mozzarella and then drizzled with pesto, balsamic vinegar and a little olive oil. We had recently come across a sale on fresh mozzarella so stocked up (as much as you reasonably can with fresh mozzarella). So anyway, I cut the remainder up into lovely little triangle.
The second major difference was my laziness when it comes to fresh herbs. I somehow find that I can never get through a batch from the little packages they sell at the supermarket before it gets a little funky. However, I had recently bought some thyme for several other recipes in the issue and thought that would probably make a decent substitute.
Anyway, I was super pleased with the outcome, even with all my changes. And I have to say, this will probably be on my appetizer menu for the next time I entertain. It really was very simple to prepare. The hardest bit was peeling the lemon rind. It was also really delicious with the recommended salami and tomato. I put all three on a skewer together and was quite satisfied.
Next from me: Shrimp Fried Rice!!