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Mozzarella carpaccio with cherry compote

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Ingredients for 1 servings:

  • 1 mozzarella
  • n. B. Pepper, green, from the mill
  • 6 tsp cherry compote
  • 4 g basil, fresh
  • 1 pinch of herbal salt
  • 2 pinches of cayenne pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

spicy and sweet

Pat the mozzarella dry and cut into thin slices. Arrange them overlapping on a plate or small platter. Grind the green pepper over the top, if desired. Empty the cherry compote into a small bowl. Finely chop the basil leaves and add them. Season with herb salt and cayenne pepper and mix well. Spread this mixture evenly over the mozzarella slices, garnish, and serve. Since the main ingredients come from the refrigerator, it’s ideal as a summer dish. Served as a half-portion, it also makes an interesting appetizer that whets your appetite for the main course.

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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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