Ingredients
2
tablespoons olive oil
2
pints (4 cups) grape tomatoes
1
large shallot, finely chopped
2
tablespoons dry white wine
1
tablespoon chopped fresh thyme leaves
1
teaspoon coarse (kosher or sea) salt
1/2
teaspoon freshly ground pepper
1
tablespoon butter
1
container (8 oz) fresh mozzarella cheese in whey, drained, cubed
Fresh thyme sprigs and additional freshly ground pepper, if desired
Preparation
In 12-inch skillet, heat oil over medium-high heat. Cook tomatoes and shallot in oil 4 minutes, stirring frequently, until tomatoes begin to burst and skins are blistered. Gently press half of tomatoes with back of spoon to release juices.
Stir in wine, chopped thyme, salt and 1/2 teaspoon pepper, scraping bottom of pan to loosen browned bits. Add butter; simmer 5 minutes.
In serving dish, toss mozzarella with warm tomatoes. Garnish with thyme sprigs and additional pepper.
