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Buffalo Mozzarella Bruschetta

by Annalisa Brown (follow)
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What better way to spend a cold and wet Sunday but shopping with friends for heavily discounted Italian shoes and then spending the rest of the day at an Italian Wine Festival sampling, celebrating and exploring Italian wines region by region.

Buoyed with our new purchases we transcend to Town Hall and are welcomed to the start of our wonderful wine adventure. Having tasted our way through Tuscany and Piedmont, our eyes scour the room for hearty Italian food that will compliment our drinks … our gaze averted to a corner of stacked tomato jam jars and a man stretching fresh buffalo mozzarella.

No words pass between us as we made a quick beeline to the Buffalo Mozzarella stall. Wedged between the mozzarella stretcher and the stack of tomato jam jars, another man assembles the Buffalo Mozzarella, a thick toasted sourdough topped with tomato jam, buffalo mozzarella, basil and a drizzle of olive oil.

The first bite has our taste buds dancing to their own fiesta … the jam has a smoky, sweet and spicy chilli kick which when combined with the fresh mozzarella is heaven on a plate.

I pay homage to that fun-filled festival of food and wine and the Buffalo Mozzarella by creating my own version, aptly called the Buffalo Mozzarella Bruschetta made with my own Tomato Jam.

Buffalo Mozzarella Bruschetta - the flavours will dance in your mouth.

Preparation Time: 5-mins
Makes: 2 servings

Tomato Jam
1 Buffalo Mozzarella Ball
2 Slices Casa Di Pane Sourdough Bread (or any Thick Crusty Bread)
Basil Leaves to garnish
Virgin Olive Oil to garnish

Grill or Toast thick slices of bread.

Spread tomato jam liberally over the toasted bread.
The Key Ingredient - Tomato Jam.

Tear up some Buffalo Mozzarella cheese and spread on top of the tomato.

Garnish with some Basil leaves and a drizzle of Virgin Olive Oil

#Buffalo Mozzarella
I like this Recipe - 5
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