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Fig and mozzarella carpaccio

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Ingredients for 2 servings:

  • 2 figs, fresh
  • 2 balls of mozzarella (125 g each)
  • 2 tbsp Balsamic vinegar di Modena, darker, approx.
  • some basil leaves
  • 2 tbsp pine nuts, roasted
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cut the figs and mozzarella into at least 6 thin slices each and arrange them fan-shaped on plates. Season, scatter the basil leaves, and finally sprinkle the toasted pine nuts on top. Serve fresh. A lovely appetizer or a small dish, perhaps with bread.

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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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