Mozzarella Gratin with Bacon and Tomatoes
Cover each mozzarella ball with rosemary and wrap with bacon. Place in an ovenproof dish.
Rinse the tomatoes and cut into wedges. Chop the pumpkin seeds. Mix both with the vinegar and the olive oil. Season with salt and pepper.
Cook the mozzarella briefly under the preheated broiler so that it begins to melt. Transfer to plates along with some lettuce and serve drizzled with the tomato dressing.