The first recipe Mozzarella Cheese

This is a recipe for a starter that my wife and myself had in a restaurant in Turkey when we lived there.

It is very simple, requires no cooking but tastes divine.

Mozzarella cheese with tomatoes and pesto.

Now you have the option of buying a jar of pesto or making it yourself. Personally I would recommend making it yourself as there is no comparison, in my opinion between a jar or fresh pesto.

This dish is best made before it is intended to be eaten and chilled in the refrigerator for 20 to 30 minutes. This is an advantage if you are using for a diner party. It can be prepared earlier in the day and put in the refridegator until it is served.

Serves 2

INGREDIENTS

1 Ball Mozzarella cheese

1 or 2 Tomatoes

Some basil pesto

Basil leaves to garnish

METHOD

Slice the Mozzarella ball into slices about 4mm to 6mm thick. This should give you about eight slices.

Slice the tomatoes into the same number of slices as the cheese. Make them a reasonable thickness so that your can taste then when you eat them with the cheese.

Lay the cheese and tomatoes alternatively around a plate.

Lightly season with sea salt.

Pour over the pesto and garnish with a couple of basil leaves.

Place in refrigerator to chill before serving. Best served with Mediterranean bread to mop up the delicious juices of the tomato and basil pesto.

If you wish to make the pesto yourself see below for the recipe. It is a guide that should be altered to suit your individual tastes.

To make the pesto fresh:

Bunch of Basil

1 Clove of Garlic (Chopped)

30gm Pine Nuts or Walnuts

25gm Parmesan Cheese

Olive Oil

Dry roast the nuts in a pan until they are golden brown.

Put the nuts, basil leaves and chopped garlic into a mortar and grind with the pestle until they are broken down into small pieces. Add a little olive oil at a time and work until a smooth creamy paste is formed.

I hope you enjoy the dish as much as I do.

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