50 g olives, black, with out stone
50 g tomatoes, dried and in oil
4 scoops of mozzarella (buffalo mozzarella) à 125 or 150 g
4 sprigs of rosemary, small
8 slices of bacon
250 g cherry tomato (s)
4 tbsp olive oil
Salad – leaves for garnish
Slice olives, drain the pickled tomatoes and minimize into small items. Drain the mozzarella and minimize horizontally. If crucial, evenly salt the minimize surfaces (depends upon how salty the pickled tomatoes and olives are). Cover the decrease halves with a very good half of the olives and dried tomatoes. Place the highest mozzarella halves on high, cowl with a sprig of rosemary and wrap tightly with two slices of bacon.
Place on 4 small ovenproof plates that match collectively on the baking rack (after all, some other ovenproof dish additionally works in its place). Halve or quarter the cherry tomatoes relying on their dimension, season with salt and unfold across the cheese. Scatter the remainder of the olive and tomato items on high.
Bake within the preheated oven (225 ° C) for 7-10 minutes, drizzle with the olive oil, garnish with the lettuce leaves and serve instantly.