Tomato and mozzarella in a glass, finished with crumbled Salatì Pomodoro e Origano just before serving. A cold aperitivo idea.
Ingredients
- 150 g datterini cherry tomatoes
- 125 g Campania buffalo mozzarella DOP (or burrata)
- Fresh basil
- Extra virgin olive oil, salt
- Volpe SALATì Tomato and Oregano
Method
- Cut the tomatoes into quarters and season with oil and salt.
- Tear the mozzarella (or burrata) into strips by hand.
- Coarsely crumble 2-3 SALATì biscuits to make the crumble.
- In a small clear glass, build alternating layers of tomatoes, mozzarella, biscuit pieces and a basil leaf. Repeat until the glass is full.
- Finish with a drizzle of oil and serve immediately.