Mozzarella with anchovies and tomatoes – it doesn't get much simpler or satisfying than that. This recipe involves no cooking and minimal elbow grease. The end result makes a perfect aperitivo dish, starter, or crostini/bruschetta topper.
Mozzarella With Anchovies and Tomatoes Recipe
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Recipe Joëlle Néderlants
Ingredients
1 lb./500 g.cherry tomatoes in a mix of colors
3 oz./ 90 g. oil-soaked anchovy fillets
8 oz. small fresh mozzarella balls
2 Tbsp. apple cider vinegar
1 sprig basil, minced
1 sprig mint, minced
Additional basil leaves for garnishing
Wash the cherry tomatoes, slice them in half and arrange them on a serving dish.
Drain the oil-soaked anchovy fillets, but set aside 3-4 Tbsp. of the oil to prepare a sauce. Emulsify the oil with the apple cider vinegar and a sprig of minced mint and basil.
Add the anchovy fillets to the plate, along with the mozzarella balls, and season with the sauce. Garnish with basil leaves.