to cool slightly.
In a small pot, heat the cream until warm but not boiling (you’ll
see a few bubbles around the edges and if you stick your finger in,
it should feel just a bit warmer than body temperature). Turn off
the heat and add the mozzarella in a few big chunks. Allow the
mozzarella to steep for at least 15 minutes, soaking up the cream
and warming up as it does.
Spoon the pesto onto a large serving plate or into a shallow
bowl. Cube the warmed mozzarella and plate it with some of the
cream on top. Place the slow-roasted tomatoes, still on the vine,
alongside the mozzarella. Top with the baby basil and the
croutons (if you’re using them) and serve.
* Germ freaks may scold me for saying this, but if the tomatoes
look clean enough to you, don’t wash them. The heat from the
oven should kill any germs, and the lack of any moisture on the
tomatoes will ensure that they slow-roast (as opposed to
steam).* You can make this dish with a combination of cream and milk
or, if you really don’t want to use cream, just plain whole milk.
It won’t taste as decadent, though.* If you can find mozzarella in panna at your local Italian market,
use it (and skip the 1 cup cream). This recipe assumes that you
don’t have it.