Mozzarella & black fruit

mumm mozzarella et black fruit

Mozzarella, black fruit & parsley oil vinaigrette

  • People
    For 2
  • Preparation time
    35 minutes
  • Winery pairing
    Le Rosé


  • 1 mozzarella
  • 100g blackcurrants
  • 50g blackberries
  • 1 tablespoonful balsamic vinegar
  • 1 tablespoonful olive oil
  • 20 white- and redcurrants
  • Salt and pepper
  • 3 cherry tomatoes
  • 10 basil shoots
Parsley Oil
  • 300ml oil
  • 100g parsley


Step 1. Mozzarella

  1. Mix the blackcurrants with the blackberries, olive oil, balsamic vinegar, and salt and pepper in a blender.
  2. Filter and set aside in the fridge.
  3. Blanch the skin off the cherry tomatoes and quarter them. Halve the mozzarella.

Step 2. Parsley Oil

Mix together all the ingredients for 2 min and heat the mixture until it boils, then filter in a fine sieve and leave to cool.

Step 3. Plating-Up

  1. Put the slice of mozzarella onto a plate and season with the black-fruit vinaigrette.
  2. Garnish with blackcurrants, blackberries, add the tomatoes and finish off with a drizzle of parsley oil.

Mumm Le Rosé

Light-hearted Mumm Rosé reveals its charms as an apéritif, but the bright berry notes also complement a wide range of dishes, including simple seasonal starters such as seafood, fresh cheeses and salmon marinated with fresh cranberries.

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