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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.
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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