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If you can find burrata, the creamy cheese from Puglia, it is fabulous in this recipe. If you have leftovers, it's great melted on toast for breakfast.

Servings: 6


1 ball buffalo mozzarella

2 tablespoons to ¼ cup fire-roasted chilies (depending on heat)

1 tablespoon chopped rosemary

3 tablespoons olive oil

Salt and freshly ground pepper


Tear mozzarella into pieces and toss with chilies and rosemary. Drizzle with olive oil and season with salt and pepper to taste.

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