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Fresh Mozzarella with Cherry Tomatoes and Basil

A web-exclusive recipe from Italian Cooking and Living

Recipe from Chef Bill Bradley

  • 1.5 pounds cheese curd, cubed
  • 1.5 gallons water
  • 9 ounces salt
  • 2 baskets cherry tomatoes, cleaned and halved
  • 1/4 cup extra-virgin olive oil
  • 2 ounces balsamic vinegar
  • 1 bunch basil, torn
  • salt and pepper to taste
  • Heat the salted water to a simmer. Pour over the curd and allow to melt, working around with a spatula until a solid mass forms. Remove the cheese and start to stretch the cheese with your hands. Place the smooth round of cheese on a board and cut in half. Stretch the halves out into long strips and roll into a cylinder. Cut into medium dice. Combine the remaining ingredients and toss until well-combined. Serve slightly chilled or at room temperature.

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    The Magazine of La Cucina Italiana