Gold Recipe

Prepare the Roasted Tomatoes

Preheat your oven to 400°F (200°C). Place the cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 15-20 minutes until soft and slightly caramelized.

Make the Walnut Pesto

In a food processor, combine walnuts, basil, garlic, Parmesan cheese, and a pinch of salt and pepper. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until smooth. Adjust seasoning to taste.

Prepare the Mozzarella

Cut the fresh mozzarella into slices or sticks. Set up a breading station with flour, beaten eggs, and breadcrumbs in separate bowls.

Bread the Mozzarella

Coat each piece of mozzarella in flour, dip into the beaten eggs, and then coat with breadcrumbs. Ensure they are well covered.

Fry the Mozzarella

In a deep skillet or pot, heat olive oil over medium-high heat. Once hot, carefully add the breaded mozzarella pieces and fry until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.

Serve

On a serving plate, arrange the fried mozzarella, top with roasted tomatoes, and drizzle with walnut pesto. Enjoy!