We arrived late on Friday night with my best friend and I wandering around the house to a lot of wow’s. From the underfloor heating to the library to the kitchen neither of us wanted to leave.
And both of us felt like we’d never been anywhere fancier!
Bright the next morning we began our Saturday by leaving the rolling vineyard surrounding us and driving into the local farmers market and picking up some sweets for what would begin the festivities of wine tasting, toilet paper wedding dresses and loud music.
Once back in the house bigger then anywhere else we’d ever laid our heads we worked hard in the kitchen to meet the deadline of the bride to be’s arrival on a (mostly) savory afternoon tea.
It was the first time in a long time that I’ve left the city completely for an entire weekend and sitting on the couch writing away while the view took my breathe away allowed for some relaxation before the week begins all over again.
Buffalo Mozzarella Bruschetta
6 small rolls, halved
3 medium tomatoes, finely chopped
1/4 onion, finely chopped
1 tablespoon olive oil
1/2 teaspoon dried thyme, rosemary
200g buffalo mozzarella, thickly sliced
Place the rolls on a baking tray and place in the oven to toast on 100°C/210F for 5 minutes or until lightly toasted.
Meanwhile, mix the tomatoes, onion, olive oil and herbs in a bowl, seasoning to taste.
Place the slice of mozzarella on the toasted rolls and top with the tomato.