1 lb. whole milk Mozzarella, chilled first, then sliced 1/4 inch thick with serrated knife
2 tbsp. olive oil
2 tbsp. vegetable oil
1 tbsp. dried tomatoes (those in oil), chopped
1/4 tsp. red pepper flakes
1 tbsp. Italian (flat loaf) parsley, minced
1 tsp. minced fresh basil leaves
1 tsp. snipped fresh chives
1/4 tsp. crushed garlic

In wide shallow dish, arrange overlapping slices of Mozzarella. In a small bowl, whisk together the oils, dried tomatoes, red pepper flakes, parsley, basil, chives, garlic. Drizzle over the cheese. Let marinate, covered, at room temperature for 2 hours. Serve at room temperature.

If desired, cut up each Mozzarella slice in 4, before you drizzle the oil and herb mixture over it. Garnish with fresh herbs (optional). Pick with toothpicks.