Stuffed mozzarella from the oven

Ingredients for 4 servings:

• 50 g olives, black, without stones
• 50 g tomatoes, dried in oil
• 4 balls of buffalo mozzarella, each 125 or 150 g
• Salt
• 4 small rosemary sprigs
• 8 slices of bacon
• 250 g cherry tomatoes
• 4 tbsp olive oil
• Lettuce leaves for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Slice the olives, drain the pickled tomatoes, and cut into small pieces. Drain the mozzarella and slice it horizontally. Lightly salt the cut surfaces if desired (this depends on how salty the pickled tomatoes and olives are). Cover the bottom halves with about half of the olives and sun-dried tomatoes. Place the top mozzarella halves on top, top with a rosemary sprig, and wrap tightly with two slices of bacon. Place on 4 small ovenproof plates that fit together on the baking rack (alternatively, any other ovenproof dish will work, of course). Halve or quarter the cherry tomatoes, depending on their size, lightly salt them, and arrange them around the cheese. Sprinkle the remaining olive and tomato pieces on top. Bake in a preheated oven at 225°C (top/bottom heat) for 7-10 minutes, drizzle with olive oil, garnish with lettuce leaves, and serve immediately.