In a Dutch oven, over medium high heat, add butter and onions and sauté, until onions are soft. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced. Remove from heat and transfer to a blender or food processor   Read More ...

With a sharp knife or mandolin, slice the tomatoes ¼ inches. Place 4 slices on plate. Repeat process with mozzarella cheese place on top of tomatoes. Drizzle olive oil mixed with a little juice from olives over the cheese, add a basil leaf on each. Place an olive in between   Read More ...