Best summer garden snack or amuse bouche


We had some leftover mozzarella from making pizza and decided to make these as an amuse bouche, since we didn’t have any bread for the original. I could have eaten only these for dinner!

Tomatoes ( we had several ripe Romas but you can use whatever you have on hand)
Good mozzarella cheese (we find out favorite kind in the deli cheese case at our local grocer)
Basil (we used fresh from the garden)
Olive oil (we used extra virgin)
Balsamic vinegar (for drizzling)

We have found the best flavor comes from the broiler. Line your favorite baking sheet with parchment paper. Slice or wedge your tomatoes. Drizzle with olive oil. If you want to add garlic, you can do that now. Slice the mozzarella. If the cheese is slightly bigger or smaller than the tomatoes, that’s ok! It will melt. Add to the pan oven under the broiler. If using the broiler on high, don’t walk away, the dish will burn faster than you might think it will! When the cheese starts to slightly brown and bubble remove it the oven. Drizzle with the balsamic and top with a basil leaf. Allow to cool a bit before eating.

My opinion:
So delicious. The next time it’s too hot for a whole meal and we have left over mozzarella, I’ll make this as a stand alone dish. I didn’t even miss the bread (which is how this is traditionally made)!


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