Watch the video: Recipe idea for the summer – Mozzarella can be filled so deliciously.
Ingredients:
50 g olives, black, without stone
50 g tomatoes, dried and in oil
4 scoops of mozzarella (buffalo mozzarella) of 125 or 150 g each
Salt
4 sprigs of rosemary, small
8 slices of bacon
250 g cherry tomato(s)
4 tbsp olive oil
Lettuce leaves for garnish
Preparation:
Slice the olives, drain the pickled tomatoes and cut into small pieces. Drain the mozzarella and cut in half horizontally. If necessary, lightly salt the cut surfaces (depends on how salty the pickled tomatoes and olives are). Cover the bottom halves with a good half of the olives and sun-dried tomatoes. Place the upper halves of mozzarella on top, top with a sprig of rosemary and wrap tightly with two slices of bacon.
Place on 4 small ovenproof plates that fit together on the baking rack (alternatively, any other ovenproof dish will work, of course). Halve or quarter the cherry tomatoes depending on their size, lightly salt and spread around the cheese. Scatter the remaining olive and tomato pieces on top.
Bake in the preheated oven (225°C) for 7-10 minutes, drizzle with the olive oil, garnish with the lettuce leaves and serve immediately.