Mozzarella with olive filling on tomato slices from the oven

Ingredients for 2 servings:

• 500 g mozzarella (Zottarella), cut into 2-3 cm thick slices
• 100 g pine nuts, dry roasted, chopped
• 3 cloves garlic, finely chopped
• 2 tsp oregano
• 75 g Parmesan, sliced
• 100 g pitted green olives, chopped
• 4 tbsp olive oil
• 6 tomatoes (vine tomatoes), cut into 1cm thick slices
• Salt
• pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

with baguette complete small meal

Drain the mozzarella for 2-3 hours on a double-folded paper towel to remove any moisture and prevent the dish from becoming watery. Mix the pine nuts, olives, garlic, oregano, and 50g of Parmesan with the oil to form a paste. Line a greased gratin dish with the tomato slices. Place the two mozzarella slices on top and place 2 heaped teaspoons of olive paste between each slice. Spread the remaining filling and the remaining Parmesan over the tomatoes, season with salt and pepper, and cook in an oven preheated to 225°C on the second rack from the bottom for about 15 minutes. Serve as a main course for 2 people, or in small porcelain dishes as a starter for 4.