Serves 4-6

 

Ingredients:

 

4-5 Heirloom tomatoes (about 2 pounds) cored & sliced

1 7 oz ball of Mozzarella de buffala, drained and torn into large pieces

1 handful of fresh basil leaves, torn or thinly sliced

Flaky Sea Salt, such as Maldon

Pepper, to taste

3 tablespoons of Basil Oil (recipe follows)

 

To assemble: 

 

Lay tomatoes on a large platter and tuck pieces of mozzarella under the slices. Scatter with fresh basil & season with salt and pepper. Drizzle with basil oil just prior to serving.

 

Basil Oil:

 

Note: You can make this oil with any herb you like - just remember the ratio - 1 part herb : 2 parts oil.

 1 ½ cups Extra Virgin Olive Oil

¾ Cup packed basil leaves

 

Place basil leaves into the personal cup and pour in the olive oil. Attach the cup to the adapter and place on the machine. Blend at variable speed 10 for 30 seconds. Transfer oil to a small saucepan and bring to a simmer. Gently simmer the oil for 1 minute to set the color. Pour the oil into a fine mesh strainer, set over a bowl and lined with cheesecloth. Allow to drain for 5 minutes. Transfer to glass jars and allow to cool. Once cool, use as directed above and or store in the refrigerator for up to 3 weeks.