Egg-Mato Platter
| Yield: | 1 servings |
| Categories: |
| Spinach leafs | ||
| Enough to cover platter; unstemmed | ||
| 3 | Hard cooked eggs | |
| Peeled and sliced 1/4 inch thick | ||
| 2 | md | Tomatoes |
| Sliced 1/4 inch thick | ||
| 8 | oz | Mozzarella cheese |
| Sliced 1/4 inch thick | ||
| 1 | sm | Red onion |
| Sliced and separated into circles | ||
| 1/4 | c | Sliced black olives |
| 3 | Sprigs fresh rosemary; chopped | |
| 2 | tb | Red wine vinegar |
| 1 | md | Clove garlic |
| 1/2 | c | Olive oil |
| Salt and pepper to taste | ||
| 1 | Whole basil leaves |
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