Watermelon Caprese

1. Thaw  Buffalo Mozzarella 24 hours prior to use.

2. Strain water and pat the bocconcini dry. While the bocconcini dries, ball your watermelon using a ½ inch scoop and set aside.

3. Lightly coat watermelon in mint infused Extra Virgin Olive Oil, salt, and pepper.

4. Arrange the plate with bocconcini, seasoned watermelon, and fresh mint leaves.

Mint Infused Extra Virgin Olive Oil

1. Bring a large pot of water to a boil and blanch 1 cup of Mint for 1 minute.

2. Transfer the mint to a separate bowl of ice water to stop the cooking process.

3. Squeeze out any excess water from the herbs and add them to a blender.

4. Add 400 ml of Extra Virgin Olive Oil and blend until the mint is finely processed.

5. For a more intense flavor, let the oil sit 12-24 hours prior to straining, or use immediately.

6. When ready to use, strain the mixture through a cheesecloth or fine mesh strainer into a

clean glass bottle.

7. Serve over your favorite salads, focaccias, soups, seared proteins, vegetables, and more.