You will need
2 x ± 100 g each mozzarella cheese balls
¼ cup (60 ml) fresh cream
Ina Paarman’s Garlic & Herb Seasoning
200 g baby tomatoes
2 T (30 ml) olive oil
½ t (2.5 ml) sugar
Slice mozzarella, place in a soup plate and pour cream over.
Season lightly with Garlic & Herb Seasoning.
Cover with cling film and refrigerate for 3 hours or overnight.
Sauté the baby tomatoes in olive oil adding the sugar and Garlic & Herb Seasoning. Shake the pan with the tomatoes until they soften and begin to burst.
Plate mozzarella and tomatoes, drizzle the remaining cream over the cheese and any remaining pan juices over the tomatoes.
Garnish with basil leaves.
Serve as a light starter or side salad.