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Mozzarella with Tomatoes and Apricots

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Mozzarella with Tomatoes and Apricots

The perfect mozzarella with tomatoes and apricots recipe with a picture and simple step-by-step instructions.

  • 4 Pc. Mozzarella
  • 12 Pc. Apricots
  • 16 Pc. Cocktail tomatoes
  • 50 g Freshly cooked fennel
  • 6 tbsp Extra virgin olive oil
  • 1 tbsp Balsamic vinegar
  • 1 tbsp Elderberry syrup
  • Salt
  • Pepper
  1. Dice the mozzarella, cut the tomatoes in half or 8 parts depending on which tomatoes are used. Cut the fennel into small pieces and sauté briefly. Mix together the olive oil, elderberry syrup and balsamic vinegar. Arrange the apricots, mozzarella, tomatoes and fennel on a plate and drizzle with the dressing. Salt and pepper.
Dinner
European
mozzarella with tomatoes and apricots

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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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