For Creamy Mozzarella (Stracciatella):

1. Tear mozzarella, then roughly, finely chop.
2. Cover in cream, mix, then cover and store in the fridge for at least an hour to allow cheese to soak.
3. Sprinkle with a pinch of salt before serving.

For Chive Oil:

1. In a small pot, boil water and salt heavily. Prepare a bowl with ice and water.
2. Quickly add chives to the boiling water (10 seconds), then transfer to ice bath.
3. Squeeze all the excess moisture from the chives, then add to a small blender or food processor with Filippo Berio Delicato Olive Oil.
4. Blend chives and oil until well combined, then store in the fridge overnight.
5. Strain the oil through a fine mesh strainer and store in the fridge.

For Garnish: Dice tomato, then mix will lemon juice and a pinch of salt.

To assemble, in a bowl, add Stracciatella, and drizzle with Chive Oil. Mix in chive oil if you want it fully green. Drizzle in a circle for a “wreath” effect. Serve with toasted baguette.