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Stuffed mozzarella on a bed of tomatoes

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Ingredients for 4 servings:

  • 4 beef tomatoes, peeled and diced
  • 4 balls of mozzarella, drained
  • 100 g pine nuts, roasted without fat
  • 2 cloves garlic, pressed
  • 2 tsp, heaped oregano
  • 30 g Parmesan, freshly grated
  • 150 g green olives, pitted, chopped
  • 4 tbsp olive oil
  • 20 g Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Divide the tomato cubes among ovenproof dishes. Cut the drained mozzarella into four vertical cuts. Mix the ingredients for the topping well. Place 2 teaspoons of the topping between each slice of mozzarella. Press the cheese back into a ball and place it on top of the tomatoes. Spread the remaining topping and Parmesan cheese over the tomatoes. Bake at 225°C (top/bottom heat), second oven from the bottom, for about 15 minutes. Serve with a crusty baguette. Tip: This dish works best with buffalo mozzarella, as it doesn’t run as much.

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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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