Chef Marco Porceddu: Mozzarella and Avocado
Mozzarella & Avocado
Difficulty:1 out 5
1 small red bell pepper.
1 small yellow bell pepper.
1tbs extra virgin olive oil.
12 black olives, pitted.
1 clove garlic, sliced.
dash of salt
dash of pepper
4 4oz mozzarella balls, sliced
2 avocados, sliced
4 tbs extra virgin olive oil
2 springs fresh oregano
Coat the peppers in extra virgin olive oil and place on sheet pan, bake at 350 for approximately 15-20 minutes.
Turn the peppers often to make sure they are evenly cooked.
The peppers are done when they are soft and the skin is separating from the flesh.
Peel and cut the peppers into 2 inch squares.
Marinate the bell pepper squares in olive oil, salt, pepper, garlic for about 45 minute in the refrigerator.
Place the mozzarella and avocado on a plate.
Alternate between the mozzarella and avocado slices.
Place the marinated peppers next to the slices.
Place the olives on top of the mozzarella and avocado slices.
Drizzle with extra virgin olive oil and decorate with fresh oregano, salt and cracked pepper.
Use Buffalo Mozzarella and organic produce
Greco di tufo
Check more recipes from Chef Marco Porceddu