Eosinophilic Esophagitis Friendly Fresh Mozzarella with Basil and Olive Oil

Total time20 min

Prep time10 min

Cook time0 min

Eosinophilic Esophagitis Friendly Fresh Mozzarella with Basil and Olive Oil

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Ingredients

4 servings

12 oz fresh cow-milk fior di latte mozzarella (one or two balls), sliced ¼-inch thick
Chobani Oatmilk Extra Creamy 52 fl oz Planet Oat Original Extra Creamy Oatmilk 52 fl oz OATLY! 100% VEGAN THE ORIGINAL OAT MILK Oatly Full Fat Oatmilk - 64 Oz Califia Farms Zero Sugar Oat Milk - 48 Fl. Oz.
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Chef's tip
Use 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 tip
Choose a dairy-free mozzarella made for melting - it works best in baked or melted dishes 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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