Seems like last week I didn’t do pizza… I’m sitting on a pile of mozzarella, that is not staying fresh forever. So I’d like to suggest an old classic. I’m not going to tell how much better it’ll taste if you try it with mozzarella di bufala (I’m a fan!), or that you’ll have to tear and not to cut the basil leaves. This recipe has already been presented in any possible way… classic on a plate, on a stick, or.. in my case, on a spoon.
- cherry tomatoes
- olive oil
- cut the mozzarella into fine slices;
- cut the cherry tomatoes in halves or slices;
- tear the basil leaves and prepare the spoon seasoning with freshly ground black pepper, maldon salt and a sprinkle of olive oil.