I have been wanting to try buffalo mozzarella for a long time. To me, it looks like a giant marshmallow and can’t wait to sink my teeth into one. After watching Anna & Jonathan made multiple trips to the Inn Bufalito when they were holidaying in Sorrento, I was salivating in admiration *dramatic* and I know I have to get my hands on a buffalo mozzarella really soon. (It’s not a bad idea to travel all the way to Sorrento to try it either, hehe!).
So I’ve bought a buffalo mozzarella ball (250g/8.8 ounces) from Woolworth a couple of days ago and I was quite surprise how expensive it was for just a ball of cheese (like $6!!). Since it’s my first time trying buffalo mozzarella, I thought it’s best to have it without much tampering and the classic way i.e. caprese salad with a slight twist in its presentation…hasselback style!
(Although it tooks a bit of effort for such presentation, I only filled a small amount of mozzarella in each tomato. Comparatively, if you serve caprese salad in the conventional way, it probably requires more mozzarella cheese. Hence, if you decide to splurge on a buffalo mozzarella and intend to feed more than two people, this may be worth considering. For a 250g/8.8 ounces mozzarella ball, I can fill up about 10 smallish roma tomatoes …. oh, please forgive my cheapie self!)
Hasselback Caprese Salad
What you’ll need:-
- About 10 smallish roma tomatoes (quantity required depends on the size of the tomatoes)
- A 250g/8.8 ounces buffalo mozzarella
- A handful of basil leaves
- Fresh ground black pepper
- Good quality olive oil to finish
(1) Thinly slice the top of the tomato. Then slice the base horizontally so that the tomato sits well on the plate on its side. (2) Make multiple slices vertically of equal thickness, but be careful of not to slice the tomato all the way down to the bottom of the tomato. (3) Slice mozzarella cheese and hand torn a basil leave to a smaller piece, stuff them in between the tomato slices. Fill up the in-between-slices of tomatoes with cheese and basil. (4) To serve, drizzle some olive oil and sprinkle freshly ground black pepper.