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Tomatoes with Basil, Mozzarella and Snagnette

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Tomatoes with Basil, Mozzarella and Snagnette

The perfect tomatoes with basil, mozzarella and snagnette recipe with a picture and simple step-by-step instructions.

  • 500 g Tomatoes
  • 1 pot Basil
  • 2 200 g mozzarella
  • Olive oil
  • Dark balsamic vinegar
  • Mediterranean-Style seasoned salt from the mill
  • 1 Snagnette 175 g (here: From Ali Nord!)
  1. Clean and wash the tomatoes, remove the stem and cut into slices. Remove the mozzarella from the liquid and cut into slices. Pluck the basil leaves. Spread / place all ingredients (tomato slices, mozzarella slices and basil) on two plates, drizzle with plenty of olive oil and balsamic vinegar and season well with the aromatic salt from the mill. Cook the snagnette in the oven according to the instructions on the package and cut it into slices. Serve tomatoes with basil, mozzarella and snagnette.
Dinner
European
tomatoes with basil, mozzarella and snagnette

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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