See Also: Appetizers · Cheese Dishes · Italy
Mozzarella Di Bufala
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Fresh water buffalo mozzarella cheese imported from Italy, lower in fat and easy to enjoy!
1 package of fresh mozzarella di bufala
1 red-ripe fresh tomato
extra-virgin olive oil
sea salt
basil leaves
Open the package of cheese and drain the water. Leave the cheese at room temperature for at least 30 minutes. Cube the cheese and cube the tomato and mix the two together. Sprinkle with oil, and add a pinch of salt. Garnish with fresh basil leaves. Serve as a salad, or as a garnish with meat or poultry dishes, and especially as a first course.
Recipe created 1996-08-26.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.