A perfect appetizer before any meal.
A "measure" favorite but, who knew the rules about fresh Mozzarella? Not me. At least, not until I met my friend "Junior." Junior is the best. He makes fresh Mozzarella and fresh Burrata every day, literally. He works at the local fresh market/nursery and he's the absolute sweetest thing! Of course, we were chatting it up one day and he let me taste the Mozzarella I was buying. It was WARM!? Seriously? I almost died right there. It's one of those moments where you put both your hands over your face, not one, and simply say, ".. I can't.." Meaning, I can't take how incredible this is!!
PS it's at that moment I also said, "well, I can't serve it until tomorrow so, I'll put it in the fridge.The blood drained out of Junior's face but, because he's so nice, he simply said, ".. you don't refrigerate fresh mozzarella. Ever.." He continued, "in fact, if you'd like, just before you serve it, dip into warm water.."
So, some of you are thinking to yourselves "but, I've bought it in the refrigerated section of the supermarket.." Yes, that's true, and once it's refrigerated it needs to stay that way but, when fresh, leave it out! And, for crying out loud, don't let anyone put it in the fridge! (And, eat it within 24 hours..event hough Junior will tell you up to 48!)
Ok, what's this recipe?
- Two ripe tomatoes (preferably from Jersey)
- 1 lb fresh Mozzarella (fresh mozzarella, which is different than mozzarella di bufalo, thanks for the coaching Junior!) :)
- 6 leaves of basil (I cut the leaves in half then cut slices with my scissors to sprinkle)
- Kosher salt & pepper
- Amazing olive oil, from Spain, Greece or Italy
- 1/2 lb container of assorted olives
Slice up the tomatoes to be the same size as the cheese, one for one on the dish. Drizzle with olive oil, if you're measuring, use about 5 tablespoons. Sprinkle with salt, pepper and basil. Top with olives
And, please meet my friend Junior..
Enjoy, xo Measure