Mozzarella & Tomato
Fresh pasteurized mozzarella is one of the better first cheeses. It is mild, lower in salt than most cheeses, and soft enough to be easy going - it can be introduced from around 6 months as long as it is pasteurized.
13 min1 serving
Ingredients
- 60 g fresh mozzarella
- 1 medium ripe tomato, peeled and deseeded
Instructions
- 1
Score a cross in the bottom of a ripe tomato, blanch in boiling water for 30 seconds, then peel and deseed.
- 2
Cook the peeled tomato in a small saucepan over low heat for 5–6 minutes until soft and broken down into a sauce.
- 3
Allow the tomato sauce to cool slightly, then blend with fresh mozzarella until smooth and creamy.
- 4
Cool to room temperature and serve.
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