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2 Minute or less to read, Appetizers, First Course "Primo", Reading time, Seasons, Spring

A cherry on top

Though I am not a free woman (still held captive by my cookbook), I tought I would share this quick delicious recipe with you.

Cherries arrived at the market a couple of weeks ago. They started pale and tart then with each market visit they got darker and sweeter and are now perfect.

Last Thursday Andrea, who sells the most amazing organic buffalo mozzarella, gave us a taste of an unusual combination of flavors that just worked.

So here is the recipe:

MOZZARELLA DI BUFALA WITH CHERRIES AND PISTACHIO PESTO

1 lb buffalo mozzarella
10 leaves of basil
1/2 cup pistachio nuts
1/4 cup olive oil
1 cup sweet cherries
salt to taste

Make the pistachio pesto by simply chopping the nuts in a food processor, then add olive oil and basil and blend until smooth. Add olive oil if necessary and a pinch of salt. Do not add parmesan to the pesto, it completely overpowers the tangy creamy flavor of the mozzarella. In Sicily they dress pasta with the same pistachio pesto so make extra and use it the next day.

Cut the mozzarella into slices, cut the cherries in half and voila, assemble, drizzle with good olive oil, some fresh pepper and “mangia”.

 Bon Appetit!

Lots of kisses to all,
Catherine@Sainte Catherine

* Don’t you just love François’ hands holding the cherries? He is such a good sport.

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About caterinacucina

Chef, food writer and photographer

Discussion

3 thoughts on “A cherry on top

  1. mmm, love cherries!

    Posted by The yummyblogsisters | June 2, 2012, 21:29
  2. Me 2 and love all the great fruits and vegetables arriving with Spring and Summer! Thanks for following!

    Posted by caterinacucina | June 2, 2012, 23:01
  3. Reblogged this on The Nectarine and The Curious Peach and commented:
    A winning combo!

    Posted by thenectarineandthecuriouspeach | July 8, 2012, 12:24

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My Cookbook

A gourmet cook book...
By Catherine de Zágon

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