The smell of fresh, summer tomatoes and basil really is wonderful.

Almost as wonderful as homemade cookies baking in the oven, which is impossible to beat. Butter and sugar always wins. Always.

But fresh produce can hold its own.

Especially when you pair it with cheese. (Yes, I’m so predictable.)

I did kind of diss on mozzarella in my last post, saying how burrata is so much better and all, but mozzarella has its place too. And you have to switch things up a bit sometimes. Burrata all day every day might be a bit much…

Who am I trying to kid? That sounds like utopia land.

At this point its more like no child left behind, and mozzarella is that child who might have gotten left behind if things were a little different.

(Okay, back to the recipe now.)

We all know that a light drizzle of balsamic vinegar, olive oil and a sprinkling of good ole S&P is required at this point, just to boost the flavors a little more.

And there you have it!

P.S. This recipe would be really good with burrata too, that is, if you shockingly happen to have some left over from making Balsamic Strawberries with Basil & Burrata on Baguette. Shh! Don’t tell anyone I told you.