Fresh mozzarella and tomatoes left to sit in Tuscan Herb olive oil for twenty minutes. Almost no work, and the waiting is the recipe.

Marinating cheese is a fat-to-fat transfer — the rosemary, thyme, and oregano infused into the Tuscan Herbs Extra Virgin Olive Oil dissolve straight into the milk fat of the mozzarella, which is why twenty minutes changes the flavor more than an hour of seasoning ever would. Salt the tomatoes separately and give them a few minutes first so their juice joins the marinade instead of watering it down.

Serve it at room temperature with bread for the oil left in the bowl. That oil is now tomato, herb, and cream, and pouring it out would be a waste.