4 Servings

9 oz. (250 g) buffalo
mozzarella
3 1/2 tbsp. (52 ml) extravirgin
olive oil; more for
drizzling
4 ripe tomatoes
1/2 oz. (15 g) fresh basil, or
about 30 leaves
sugar
garlic, finely sliced
fresh thyme
salt and pepper

Heat the oven to 200°F (100°C). Slice the tomatoes, and arrange them on a
baking sheet. Sprinkle with salt, a little sugar, the garlic, and thyme. Drizzle with
olive oil and bake for about an hour.
Meanwhile, bring a medium pot of water to a boil. Dip the basil in the water and
then plunge into ice water. Puree the basil leaves in a blender with the 3 1/2 tbsp.
(50 ml) olive oil. Slice the mozzarella and season lightly with salt and pepper.
Make the stacks by layering the mozzarella and semi-candied tomato slices.
Drizzle with olive oil and garnish with the basil sauce.

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