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Crunchy Tomato and Mozzarella Tower

• 1 sheet of phyllo pastry
• 1 large tomato
• 50g Mozzarella di Buffala cheese
• Sel et Poivre (Salt and Pepper)
• Morgenster Extra Virgin Olive Oil
• Morgenster Balsamic vinegar reduction with honey (see recipe below)
• 20g fresh basil leaves

Make a cross with the knife on top of the tomato and plunge it into boiling water for 15 seconds.
Remove the skin and make 3 x 1 cm slices horizontally, and sprinkle each side with salt and pepper.
Make 2 x 1 cm slices with the Mozzarella, as round as the tomato.
Make a tower with tomato, basil and Mozzarella as per the photograph.
With the phyllo pastry, make 4 long rectangles 8 cm wide and use them 2 by 2.
Wrap the tower in phyllo pastry and fry each side of that cube in olive oil to get a nice gold colour .
Pour Morgenster extra virgin olive oil and Balsamic vinegar reduction on the plate.
With a bread knife, cut the tower diagonally and open up on a white plate.

Balsamic reduction with honey:
• 250ml Morgenster Balsamic vinegar
• 50ml honey

Pour the Morgenster Balsamic vinegar and honey into a small saucepan over a medium heat and bring to the boil, stirring to ensure that it is mixed well.
As soon as it comes to the boil, reduce the heat to a low simmer and allow to slowly evaporate – patience required. Reduce to the desired consistency – by half for a thinner reduction or more if you need a more syrupy reduction.
Allow to cool. If you have made more than you require, you can store in an airtight container in the fridge.

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P.O. Box 1616, Somerset West, 7129, South Africa
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