Name: Mozzarella with pesto and roasted tomatoes
Prep time: 40 min
Total time: 40 min
Yield: 2 Servings
Ingredients: 250 g Buffalo Mozzarella; 200 g cherry tomato; 3 unit(s) Garlic Cloves; to taste Olive oil; to taste Dried Basil; to taste Dried Thyme; to taste Dried Rosemary; 250 g Fresh Basil; 2 tablespoon Nuts; 1 unit(s) Garlic Clove; 30 ml Olive oil; 1/2 unit(s) Sicilian lemon; 100 g Grated Parmesan Cheese; to taste Salt and pepper

Brazil

Buffalo Mozzarella

cherry tomato

Garlic Cloves

Olive oil

Dried Basil

Dried Thyme

Dried Rosemary

Fresh Basil

Nuts

Garlic Clove

Sicilian lemon

Grated Parmesan Cheese

Salt and pepper

Mozzarella with pesto and roasted tomatoes

Preaqueça o forno a 160 graus por 10 minutos. 
Em uma assadeira junte os tomates, 3 dentes de alho e tempere com azeite e manjericão, tomilho e alecrim secos. Misture e leve para assar por 40 minutos. 

Preheat the oven to 160 degrees for 10 minutes.
In a roasting pan, add the tomatoes, 3 cloves of garlic and season with olive oil and dried basil, thyme and rosemary. Mix and bake for 40 minutes.

Em um liquidificador ou processador una o manjericão fresco, nozes, dente de alho, azeite, limão espremido, parmesão, sal e pimenta. Pulse até obter consistência granulada. 

In a blender or food processor, combine the fresh basil, walnuts, garlic cloves, olive oil, squeezed lemon, parmesan, salt and pepper. Pulse until you get a grainy consistency.

Em um prato raso disponha a mozarela de búfala, tempere com o pesto e os tomates assados e sirva a seguir. 

In a shallow dish, place the buffalo mozzarella, season with the pesto and roasted tomatoes and serve immediately.

Mozzarella with pesto and roasted tomatoes

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