The buffalo cream with basil and flakes of Speck Alto Adige PGI is a creamy and flavorful spoon appetizer, perfect to enjoy cold in the summer. If you already have the confit cherry tomatoes ready, it really takes just 10 minutes to prepare. Serve it with breadsticks, or, to stay in the South Tyrolean theme, with Schüttelbrot or slices of rye bread.
The flakes of Speck Alto Adige PGI really make a difference, giving an indispensable touch of saltiness and crunchiness.
And if you have leftover Speck, do you know how to store it? I’ll explain it right away! So, if you have leftover Speck Alto Adige PGI, the best way to store it is to vacuum seal it, of course. Those who don’t have a vacuum sealer can wrap it in a damp cloth or place it between two deep plates and store it in the fridge for a few weeks, ideally away from other foods with strong odors, as it could absorb them.
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 1/2 cups cherry tomatoes
- 2 tbsps extra virgin olive oil
- to taste salt
- 3 cloves garlic
- 2 sprigs rosemary
- 6 leaves sage
- 2 sprigs thyme
- 1 tbsp powdered sugar
- 14 oz buffalo mozzarella
- 12 leaves basil
- to taste salt
- to taste pepper
- 4 tbsps extra virgin olive oil
- 4 tbsps milk
- 8 slices Speck Alto Adige PGI
- 4 leaves basil
Steps
To prepare the buffalo cream with basil and Speck Alto Adige PGI, start by preparing the confit cherry tomatoes. You can also prepare them the day before.
To prepare the confit cherry tomatoes, preheat the oven to 285 degrees Fahrenheit (fan-forced) and line a baking tray with parchment paper. Wash and dry the cherry tomatoes, cut them in half, and place them in a bowl. Add the extra virgin olive oil and salt. Mix and transfer the cherry tomatoes to the baking tray lined with parchment paper, cut side up. Crush the garlic cloves with the blade of a knife, wash and dry rosemary, thyme, and sage. Then distribute the garlic and herbs among the cherry tomatoes. Sprinkle with plenty of powdered sugar and bake at 285 degrees for about 1 hour and 15 minutes, until the cherry tomatoes have lost their water content. Remove from the oven and let cool or at least warm.
To prepare the buffalo cream with basil, cut the buffalo mozzarella into cubes and place the cubes in a container with high sides. Wash and dry the basil leaves and add them to the buffalo mozzarella. Salt, pepper, and add the extra virgin olive oil. Blend briefly with an immersion blender, then also add the milk and blend until you obtain a cream. If necessary, add a little more milk.
Place half of the Speck Alto Adige PGI slices on a plate and put them in the microwave at 900 W for 50-60 seconds. Remove from the microwave and let cool for a moment to make them crispy. Then cut with a knife or break with your hands to obtain many flakes of Speck Alto Adige PGI.
Distribute the buffalo cream with basil at the bottom of glasses or bowls, add the confit cherry tomatoes and the Speck Alto Adige PGI flakes. Finish garnishing with a slice of Speck Alto Adige PGI and a basil leaf and serve.
