Layered Tomato and Mozzarella

Baked layered tomato and mozzarella is an excellent summer vegetable appetizer. It pairs well with French bread or focaccia.

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 700 g Tomato, red

  • 300 g Cheese, mozzarella

  • 2.5 spoons Oil, olive

  • 8 pieces Basil, fresh

  • 0.5 teaspoons Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Wash the tomatoes thoroughly under running water. Carefully cut out the stem ends with a sharp knife, then slice the tomatoes. Drain the mozzarella well and slice it. Rinse the basil leaves under running water, dry them, and finely chop them.

  2. Preheat the oven to 200 degrees Celsius. Grease a small deep baking dish well with olive oil and alternately layer the tomato and mozzarella slices in it (see photo). Sprinkle the layers with chopped basil and drizzle with olive oil. Season with salt and pepper to taste. Bake the layered dish in the preheated oven for about 15 minutes.

  3. Serve the baked layered dish directly in the baking dish.

Nutrition Information (Per 100g)

  • Calories: 115.79 kcal
  • Fat: 8.36 g
    • Saturated Fat: 3.86 g
  • Carbohydrates: 2.57 g
    • Sugars: 1.56 g
  • Protein: 6.15 g
  • Fiber: 0.64 g

Advice

Instead of cows milk mozzarella, you can use buffalo mozzarella.