BUFFALO MOZZARELLA AND SEMI-CANDIED TOMATOES

Preparation: 10 minutes
Cooking: 50 minutes
4 Servings


9 oz. (250 g) buffalo mozzarella
3 1/2 tbsp. (52 ml) extravirgin olive oil; more for drizzling
4 ripe tomatoes
1/2 oz. (15 g) fresh basil, or about 30 leaves
sugar
garlic, finely sliced
fresh thyme
salt and pepper

Heat the oven to 200°F (100°C).

Slice the tomatoes, and arrange them on a baking sheet.

Sprinkle with salt, a little sugar, the garlic, and thyme.

Drizzle with olive oil and bake for about an hour.

Meanwhile, bring a medium pot of water to a boil.

Dip the basil in the water and then plunge into ice water.

Puree the basil leaves in a blender with the 3 1/2 tbsp. (50 ml) olive oil.

Slice the mozzarella and season lightly with salt and pepper.

Make the stacks by layering the mozzarella and semi-candied tomato slices.

Drizzle with olive oil and garnish with the basil sauce.



 
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