The success of this starter is all in the cheese. If you can’t find the freshest buffalo mozzarella, don’t be tempted to use stringy, ordinary mozzarella or boccincini. The best substitute would be a fresh goats cheese or even some humble ricotta.
You can roast the peppers yourself, but I find that the jars of pre-prepared roast peppers or capsicum are perfectly fine if you’re short of time.
8 thin slices baguette
1 large ball bufffalo mozzarella, torn into chunks
roasted & peeled red pepper (capsicum), finely sliced
a few fresh basil leaves
Toast baguette slices lightly on one side.
Layer each round with mozzarella chunks, top with a few slices of pepper (capsicum) and a basil leaf or two.
You can roast the peppers yourself, but I find that the jars of pre-prepared roast peppers or capsicum are perfectly fine if you’re short of time.
8 thin slices baguette
1 large ball bufffalo mozzarella, torn into chunks
roasted & peeled red pepper (capsicum), finely sliced
a few fresh basil leaves
Toast baguette slices lightly on one side.
Layer each round with mozzarella chunks, top with a few slices of pepper (capsicum) and a basil leaf or two.
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