Summary

Ingredients

• 50 g olives, black, without stone
• 50 g tomato (s), dried in oil
• 4 scoops buffalo mozzarella à 125 or 150 g
• salt
• 4 small sprigs rosemary
• 8 slices bacon
• 250 g cherry tomato (s)
• 4 tablespoon olive oil
• leaves Lettuce for garnish

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Instructions

1. Slice olives, drain the pickled tomatoes and cut into small pieces.
2. Drain the mozzarella and cut horizontally. If necessary, lightly salt the cut surfaces (depends on how salty the pickled tomatoes and olives are). Cover the lower halves with a good half of the olives and sun-dried tomatoes. Place the top mozzarella halves on top, cover with a sprig of rosemary and wrap tightly with two slices of bacon.
3. Place on 4 small ovenproof plates that fit together on the baking rack (of course, any other ovenproof dish also works as an alternative). Halve or quarter the cherry tomatoes depending on their size, season with salt and spread around the cheese. Scatter the rest of the olive and tomato pieces on top.
4. Bake in a preheated oven at 225 ° C top / bottom heat for 7-10 minutes, drizzle with the olive oil, garnish with the lettuce leaves and serve immediately.