Nickel Allergy Friendly Fresh Mozzarella with Basil and Olive Oil

Total time20 min

Prep time10 min

Cook time0 min

Nickel Allergy 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
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½ cup fresh basil leaves, large leaves torn, small leaves left whole
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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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