Treccia di Mozzarella e Pomodorini

Fresh braided mozzarella torn by hand, served with sweet vine-ripened cherry tomatoes, a drizzle of olive oil, and crusty bread. A Puglian breakfast that doubles as lunch.

RECIPE

Treccia di Mozzarella e Pomodorini

Fresh braided mozzarella torn by hand, served with sweet vine-ripened cherry tomatoes, a drizzle of olive oil, and crusty bread. A Puglian breakfast that doubles as lunch.

Prep5 mins

Cook0 mins

Total5 mins

Servings4

Breakfast

Italian

Puglia

Vegetarian

Ingredients

• 1 treccia di mozzarella (braided mozzarella), about 250g
• 200g cherry tomatoes, halved
• Extra virgin olive oil
• Fresh basil
• Flaky sea salt
• Crusty bread

Preparation

1

Tear the mozzarella treccia into rough pieces by hand — never use a knife.

2

Arrange on a plate with halved cherry tomatoes.

3

Drizzle generously with olive oil and scatter basil leaves.

4

Season with flaky sea salt.

5

Serve with crusty bread for mopping up the milky juices.

Servings and Nutrition

Number of Servings in Treccia di Mozzarella e Pomodorini

4

Nutrition for 1 serving (1/4 treccia)

320

Calories (kcal)

20

Protein (g)

8

Carbs (g)

24

Fat (g)

Protein 20.0g

24%

Carbs 8.0g

10%

Fat 24.0g

66%