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A simple but stunning way to serve buffalo milk mozzarella.


  • 2 red capsicums

  • 1 bunch spring onion not shallots

  • 4 leaves Basil

  • 2 Sachets fresh Mozzarella

  • Balsamic vinegar

  • Extra Virgin Olive Oil

  • 3 vine ripe Tomatoes or bullock cart tomatoes.


  • 1.

    Seed and slice capsicum into long strips.

  • 2.

    Cut spring onion bulbs in half length wise.

  • 3.

    Season with salt and pepper and two teaspoons extra virgin olive oil.

  • 4.

    Toss, then place on barbeque or grill.

  • 5.

    When cooked place in bowl, add extra virgin olive oil and taste for seasoning.

  • 6.

    Allow to cool.

  • 7.

    Blanch tomatoes in boiling water and peel.

  • 8.

    Cut in half, seed, and then chop into cubes.

  • 9.

    Add to capsicum after capsicums have cooled.

  • 10.

    To serve - Slice mozzarella into thick slices and place in centre of plate.

  • 11.

    Heap mixture on top and sprinkle with sliced basil leaves and three drops of balsamic vinegar on each plate.

  • 12.

    Drizzle with extra virgin olive oil.

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