Ingredient:
4 tbsp olive oil
250 g (8 oz) mozzarella cheese
4 slicing or beefsteak tomatoes
4 tbsp shredded fresh basil
1 tbsp balsamic vinegar
Basil sprig to garnish
Salt and black pepper
Method:
Peel the tomatoes: cut out the cores and score an “X” on the base of each one, then immerse in boiling water until the skins star to split. Transfer at once to cold water; when cool, peel off the skin. Thinly slice the tomatoes.
Slice the mozzarella and arrange with the tomato slices alternately on a plate, overlapping one another.
Just before serving, sprinkle with the basil, olive oil, and salt and pepper to taste. Garnish with a basil sprig.
4 tbsp olive oil
250 g (8 oz) mozzarella cheese
4 slicing or beefsteak tomatoes
4 tbsp shredded fresh basil
1 tbsp balsamic vinegar
Basil sprig to garnish
Salt and black pepper
Method:
Peel the tomatoes: cut out the cores and score an “X” on the base of each one, then immerse in boiling water until the skins star to split. Transfer at once to cold water; when cool, peel off the skin. Thinly slice the tomatoes.
Slice the mozzarella and arrange with the tomato slices alternately on a plate, overlapping one another.
Just before serving, sprinkle with the basil, olive oil, and salt and pepper to taste. Garnish with a basil sprig.
