- Get link
- Other Apps
- Get link
- Other Apps

I don't really follow a strict recipe for this dish, but it comes out tasty every time. But, here are some guidelines that I generally follow each time I make it.
Ingredients:
- 1 large tomato or 2 medium tomatoes (look for bright red and meaty tomatoes)
- 6 oz fresh buffalo mozzarella (the one swimming in water to maintain freshness)
- About 5 basil leaves
- At least 3 tablespoons olive oil
- Just a splash of balsamic vinegar
- Salt and pepper
Directions:
1. Prepare the tomatoes by slicing them in hearty slices. Lightly salt the tomatoes. Then slice your mozzarella to the same size.
2. Arrange on a large plate, overlapping tomatoes and mozzarella.
3. Gather basil leaves. Tightly roll up the leaves, until the roll is about the width of a pencil. Then slice the roll in small (1 centimeter) slices apart. Then unravel the slices. They should come out like strips. It's a cool tip for cutting herbs if it works.
4. Douse plate with olive oil, some balsamic, and then some pepper.
5. Top with basil strips. Serve with red wine (Chianti is best) and some toasted bread.
Thanks to my good friend and blogger, Max Gibson, and his good taste, for featuring a part of this post in his blog, Wines & Bowties. Thanks for the publicity, Max!
Comments
Post a Comment