Tomatoes with Herbs and Fresh MozzarellaTomatoes with Herbs and Fresh Mozzarella This is easy, tasty, fun to make, and totally gorgeous. It’s a show stopper on any table. Start with slicing the number of big beautiful heirloom tomatoes you need for the number of mouths you’re feeding. If you have several colors, like green zebra or yellow, the plate is even more stunning. Slice the fresh mozzarella and tuck it in between the slices, letting some of the white mozzarella show. Sprinkle various fresh herbs over the tomatoes, and make sure you place a good amount between the slices. You can use any or all of the following: basil, thyme, oregano, chives, parsley. If you have other favorites, use them. In this dish, it’s all good. Then sprinkle with cracked pepper and sea salt. Drizzle with Extra Virgin olive oil. Then with Trader Joe’s balsamic vinegar of Modena. It’s a short squatty bottle with a red label. A squeeze of lime is good as well. Note: No fresh mozzarella? Add thin slices of red onion between the tomato slices instead. Delicious. What to do with the leftovers? Refrigerate the tomatoes and juices. Tomorrow put chunks of tomato, mozzarella, and onion on a prepared pizza crust. Add other leftover vegetables from your frig (asparagus, spinach, chard, kale, broccoli, green beans, to name a few that work well), leftover cooked meat (chicken, turkey, or beef) or add Trader Joe’s pepperoni. On top, a little grated cheese. Bake at 425 for about 10-15 minutes. Add a fresh salad and you’ve got dinner. Be prepared for exclamations of approval for this easy breezy and beautiful Tomatoes with Herbs and Fresh Mozzarella. Enjoy!!
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