Mozzarella Di Bufala Recipe

From Dorothy McNett's Recipe Book.

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Mozzarella Di Bufala

From Dorothy McNett's recipes at 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
crisp crackers or bread slices

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 with crispy crackers or bread slices.

Recipe created 1996-08-26.

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