• 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
• 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