- serves 4 people
- preparation 15 minutes
- difficulty Easy level
Ingredients
- 500 g buffalo mozzarella
- 500 g mixed heirloom tomatoes
- 1 sprig rosemary
- 1 tsp Tasman smoked sea salt
- 1 large bunch basil
- 1 tsp freshly ground pepperberries
- extra virgin olive oil, high quality
- 1 white sourdough loaf, sliced
Instructions
- Slice the buffalo mozzarella into 1 cm thick pieces. Slice the tomatoes.
- Arrange the largest tomato slices in a circle on a plate with the mozzarella on the inside and the smallest tomatoes in the middle.
- Finely chop the rosemary and mix it with the smoked salt. Sprinkle the rosemary salt over the tomatoes.
- Pick the basil leaves, stack the leaves and roll them into a tight cigar and slice thinly. Sprinkle the sliced basil over the tomatoes and mozzarella, followed by the ground pepperberry.
- Drizzle everything liberally with olive oil and serve with slices of sourdough on the side.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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