Buffalo Mozzarella With Pan Fried Cornmeal Tomatoes Recipe

• 12 x Thin slices buffalo Mozzarella cheese Maldon rock salt and freshly grnd black pepper
• 3 Tbsp. Extra virgin extra virgin olive oil
• 1 Tbsp. Aged balsamic vinegar
• 1 x Clove garlic, peeled and crushed with a little salt
• 1 Tbsp. Finely minced red onion
• 2 x Beefsteak tomatoes, preferably green, each cut horizontally into 4
• 1 x Thick slices Seasoned cornmeal or possibly polenta for dredging
• 6 Tbsp. Extra virgin olive oil
• 3 ounce Unsalted butter
• 1 x Garlic clove, peeled and cut in 4
• 4 fl ounce double cream
• 4 Tbsp. Grated parmesan cheese
• 2 Tbsp. Snipped chives
• 2 Tbsp. Ripped basil leaves

Directions