Mozzarella marinata con crème fraîche

Marinated mozzarella and crème fraîche

For 6 This is our version of burrata, a southern Italian dish which can be bought in good cheese shops-sliced fresh buffalo mozzarella, marinated in fresh cream.

6 buffalo mozzarella, about 120 g (4.1/2 oz) each

Maldon salt and freshly ground black pepper

extra virgin olive oil

2 tablespoons each of roughly chopped fresh basil, marjoram, mint and oregano

300 g (10 oz) crème fraîche

1 bunch rocket, trimmed

juice of 1 lemon

6 thick slices pugliese or sourdough bruschetta (see here)

extra virgin olive oil

Cut the mozzarella into 8 mm (1/3 in) slices into a large flat dish, then season with salt and pepper. Pour over 100 ml (3.1/2 fl oz) of the olive oil and sprinkle over half the fresh chopped herbs. Spoon over the crème fraîche, then turn the cheese slices in this to coat and cover. Sprinkle the remaining herbs on top.

Serve the marinated mozzarella with the bruschetta and the rocket leaves tossed with the lemon juice and some extra virgin olive oil.