I can’t blame my being late on the complexity of slicing the tomatoes or cheese. It was the thought of leaving the Crêpe & Brioche giant-levain behind in my kitchen. I HAD to grill it and bring it along to go with the tomatoes. Anyway, more about the cheese. It is important to find a fresh mozzarella — any size or shape, just don’t buy the rubbery ball that you grate for pizza. Not the same stuff. Point Reyes Farmstead Cheese Company comes through with another winner with their fresh mozzarella. Oh my. If you can get it, do not hesitate. But explore what is available around you, you’ll probably find a good one, especially if it is made by someone who cares.
Tomatoes & Mozzarella
Heirloom tomatoes, any mix will do
a tasty olive oil
some good flake salt, I like Maldon
1. Slice the tomatoes and put on a plate or platter. Slice the cheese and tuck in between the tomato slices, or just toss on the small boccaccini sized balls.
2. Drizzle with olive oil, sprinkle with salt and a some leaves of basil. Done!
Amy’s Kitchen Coach Tips
- Don’t know fresh mozzarella? It is usually packaged floating in a pint sized tub of water.
- Another great cheese to serve with tomatoes is buratta – fresh mozzarella stuffed with cream.
- A quick way to chiffonade (cut into long, thin strips) the basil — stack up the leaves, roll tightly into a cylindrical shape and snip with scissors.