Soft Mozzarella Poached with Tomatoes and Basil

Imagine soft, creamy, melting buffalo mozzarella surrounded by a pool of sweet tomato and basil sauce. Originally made in Southern Italy, buffalo mozzarella today is also made in the United States, often from a combination of water buffalo and cow's milk.

• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, crushed
• 3 lb. tomatoes (fresh or canned), peeled, seeded, chopped, and drained
• Salt and freshly ground black pepper
• 6 small balls fresh buffalo mozzarella cheese (about 3 oz. each), drained, at room temperature
• 1/2 cup fresh basil leaves
• Sprigs of basil, for garnish
• Crusty bread, for accompaniment

Tip:

If buffalo mozzarella is unavailable, try using fresh cow's milk mozzarella. If the mozzarella you purchase are larger than 3 oz. each, cut them to size.

Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, until the garlic is golden, about 2 minutes. Remove the garlic and discard. Decrease the heat to medium-low, add the tomatoes, and simmer until the tomatoes soften and begin to liquify. Season to taste with salt and pepper. Let cool for 10 minutes. Puree in a blender until smooth.

Twenty minutes before serving, bring the sauce to a simmer in a large saucepan over medium heat. Place the mozzarella in the sauce so that it is half submerged. Remove the pan from the heat and let sit for 6 to 8 minutes.

In the meantime, cut the basil leaves into thin strips.

To serve, place a piece of warm mozzarella on each plate. Stir the basil into the sauce. Spoon the sauce around the mozzarella. Garnish with the basil sprigs and serve immediately with the bread.