Fresh thyme sprigs and additional freshly ground pepper, if desired
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Steps
1
In 12-inch skillet, heat oil over medium-high heat. Cook tomatoes and shallot in oil 4 minutes, stirring frequently, until tomatoes begin to burst and skins are blistered. Gently press half of tomatoes with back of spoon to release juices.
2
Stir in wine, chopped thyme, salt and 1/2 teaspoon pepper, scraping bottom of pan to loosen browned bits. Add butter; simmer 5 minutes.
3
In serving dish, toss mozzarella with warm tomatoes. Garnish with thyme sprigs and additional pepper.
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Fresh mozzarella comes in various shapes and sizes. Purchase a large ball and cut into cubes or slices for this recipe, or look for bocconcini or pearls, which are small mozzarella balls.
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Nutrition Facts
Serving Size:1 Serving
Calories
256
Total Fat
21g
0%
Saturated Fat
10g
0%
Sodium
542mg
0%
Total Carbohydrate
7g
0%
Dietary Fiber
2g
0%
Protein
9g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Vegetable; 1 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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