Low Histamine Fresh Mozzarella with Basil and Olive Oil
Creamy, milky mozzarella layered with fragrant basil and a generous drizzle of good olive oil is one of those dishes that looks effortlessly impressive while asking almost nothing of you in the kitchen. The key here is using fresh fior di latte — the kind packed in water — because it's mild, lightly acidic, and far gentler on a low-histamine diet than aged or processed cheeses that can send histamine levels soaring. Letting the cheese come to room temperature before serving makes a real difference, softening the texture so each slice is tender rather than rubbery. Tucking torn basil leaves between the rounds adds a pop of color and a clean, herbal note without relying on any fermented condiments or high-histamine additions. A pinch of flaky sea salt at the end pulls everything together beautifully. This comes together in under 15 minutes and serves four, making it an easy starter or a light lunch alongside some fresh bread.
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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
- 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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