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Mozzarella and Tomatoes

Petra Sunner
Alvan Buckley

  • 1 lb real Italian mozzarella cheese*
  • 1 lb tomatoes, approximately

  • Lots of fresh basil leaves

  • 2 tsp extra virgin olive oil, approximately

  • Pepper and salt

Cut mozzarella cheese into slices about 3 to 5 mm thick. Spread them out on a large plate. Arrange tomato slices on top. Sprinkle with oil and spices. Shortly before serving, sprinkle all the basil leaves on top. Do not cut the basil with a metal knife as this would destroy the basil taste.

* The kind you can get here that gets closest in consistency is the brand Saputo called Bocconcini.