Mozzarella con trevisano al forno

Baked mozzarella with trevise

For 6

6 buffalo mozzarella, each approx. 120 g (4.1/2 oz) in weight and sliced into 3

4 heads trevise

1 bunch fresh marjoram

2 dried red chillies, crumbled

Maldon salt and freshly ground black pepper

3 tablespoons Volpaia ‘Erbe’ vinegar or balsamic vinegar

olive oil

100 g (4 oz) Parmesan, freshly grated

100 g (4 oz) pine nuts, lightly toasted

6 thick slices pugliese or sourdough bruschetta (see here)

Preheat the oven to 200° C/400° F/Gas 6.

Depending on the size of the trevise heads, cut them into quarters or eighths lengthways; the stem should remain attached to the leaves. Lay the trevise pieces in a baking tray, and sprinkle with fresh marjoram, chilli, salt, pepper and vinegar, and drizzle with oil. Bake in the preheated oven for 5 minutes.

Place the mozzarella slices over the top of the baked trevise, then sprinkle with the Parmesan. Place back in the very hot oven until the mozzarella has melted, a few minutes only.

Serve the bruschetta with the trevise and mozzarella. Sprinkle the toasted pine nuts over the dish as you serve.