• 3-4 large ripe tomatoes
  • 360 g fresh buffalo mozzarella cheese
  • 6 g fresh basil leaves
  • 20 g ruccola leaves
  • 30 ml extra virgin olive oil
  • fine sea salt to taste
  • freshly ground black pepper to taste
  • Pesto Sauce:
  • 5 g packed fresh basil leaves
  • 1-1/2 cloves garlic
  • 20 g grated Parmesan cheese
  • 45 ml olive oil
  • 15 g pine nuts
  • 10 g chopped fresh parsley (optional)
  • Puff Pastry:
  • 250 g (or enough to cut 4 disks, approx. 12 cm dia)
  • 30 ml Good Balsamic Vinegar (Aged 6 years or more)
  • 20 ml Extra Virgin Oilve Oil


Preheat oven to 190 C.

Cut out round disks of puff pastry and make holes into disks with a fork. Place of baking trays and bake till crisp and golden brown, about 10-15 minutes.

Make pesto with the ingredients in a kitchen blender (Oil to be added last), chopping mixture not too finely, it should be a little grainy.

Cut Buffalo Mozzarella into equal bite-sized pieces. Cut tomato into wedges and arrange both on the pastry disks.

Drizzle pesto over tomato-mozzarella. Garnish with basil and ruccola leaves. Drizzle more dressing over leaves and a few drops of Balsamic vinegar and extra virgin olive oil around the plate.