18 cherry tomatoes, 12 small pieces of Reginella d’Abruzzo’s caciocavallo, extra-virgin olive oil, leaves of fresh thymus, salt and pepper, leaves of salad.
Take off the stalk and the internal seeds from the tomatoes. Put the piece of caciocavallo on each one of them, add the oil and salt, if needed. Decorate the tomatoes with the thymus leaves and after put them on the salad leaves. Serve cold.
500 g Reginella d’Abruzzo’s caciocavallo
Heat very much a grill pan (at least 10 cm should be directly on the fire); meanwhile, cut the caciocavallo into slices 1,5 cm thick. When the grill pan is properly heated, lower the fire intensity and put the slices on it, without placing them one on the other, and without moving them for a couple of minutes and after they will come off easily. When the cheese has a crunchy and golden surface, you can turn it to let it cook the other side. When ready (not more than 8 minutes) they have got a nice and tasty crust while the inside is soft but it doesn’t come out.