Ingredients
1 large ball of fresh buffalo mozzarella, sliced and cut into 1″ squares
8 large basil leaves, chiffonnade
2 tablespoons olive oil
coarse sea salt and fresh ground pepper to taste
Place tomatoes cut side down and allow to cook until the surface turns a shade of pale orange and is soft but not collapsing

Use a spatula to gently turn tomato halves
Cook on skin side until soft and marked on the skin
stack leaves, then roll them up together and thinly slice into ribbons.
Put tomatoes back into serving bowl with oil, add mozzarella and basil
Toss and serve

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