Bufala mozzarella and blistered tomatoes, with radicchio

By Christine Cushing
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  • 12 cherry tomatoes, halved
  • 30 milliliters extra virgin olive oil
  • 15 milliliters aged balsamic vinegar
  • Flaked salt
  • Fresh basil
  • 1 piece (250 grams) local or imported mozzarella di bufala
  • 1 head raddichio


  1. Saute tomatoes on medium heat in olive oil for around four to five minutes. Season with flaked salt and fresh cracked pepper, tossing gently in the pan. Set aside.
  2. Cut fresh bufala mozzarella in one centimeter pieces and lay flat on platter. Dress cheese with olive oil, aged balsamic vinegar, flaked salt, all to taste.
  3. Pour tomatoes with residue oil from pan over the cheese.
  4. Chop raddichio coarsely and season with olive oil, salt and pepper. Toss gently with tongs.
  5. Place seasoned raddichio on the side of the bufala mozzarella.
  6. Chop basil finely and sprinkle on the dish.


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