Dairy Free Fresh Mozzarella with Basil and Olive Oil
Total time20 min
Prep time10 min
Cook time0 min
4.5(25)
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Learn more →Ingredients
4 servings
- 12 oz fresh cow-milk fior di latte mozzarella (one or two balls), sliced ¼-inch thick
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.Chef's tipUse it on pizza or in baked dishes where it melts, rather than eaten fresh. - ½ cup fresh basil leaves, large leaves torn, small leaves left whole
- 3 tbsp extra-virgin olive oil
- ¼ tsp flaky sea salt, or to taste
Instructions
- 1
Remove the mozzarella from its liquid and pat dry with paper towels. Let it sit at room temperature on the cutting board for 10 minutes, until the chill is off and the cheese feels slightly soft to the touch.
- 2
Using a sharp knife, slice the mozzarella into rounds about 1/4-inch thick.
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