4 Servings
Preparation: 10 minutes
Cooking: 50 minutes
INGREDIENTS
- 9 oz. (250 g) buffalo mozzarella
- 3 1/2 tbsp. (52 ml) extra-virgin 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
INSTRUCTIONS
- Preheat the oven to 200°F (100°C).
- Slice the tomatoes and arrange them on a baking sheet.
- Sprinkle the tomatoes with salt, a little sugar, minced garlic, and thyme.
- Drizzle with olive oil and bake for about an hour.
- 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 buffalo 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.
