- 1 garlic clove, bruised
- 600 gm oxheart tomatoes (about 4), thickly sliced
- 1 buffalo mozzarella (about 250gm), coarsely torn
- 1 cup (loosely packed) basil
- For drizzling: extra-virgin olive oil
- 1Rub serving platter with garlic. Arrange tomatoes and mozzarella on platter, scatter with basil, season generously to taste, drizzle with olive oil and serve.
Drink Suggestion: Tangy white greco. Drink suggestion by Max Allen