So here’s the thing with Caprese. It works in any way, shape or form. Whether you use this classic flavour combination to flavour a delicious Mac & Cheese or use it to roast tomatoes, it just works. I guess that’s why it’s a classic, hey? So it’s no surprise then that I gravitate towards Caprese-Anything more often than not. When I don’t know what to have for lunch? Well what do you know, Caprese it is. I actually become a little anxious when I don’t have fresh mozzarella in my fridge.
I think that really is the key to good Caprese. Because it consists of a handful of ingredients, those ingredients need to be the very best you can find/afford. Yes, rubbery mozzarella is just fine on top of a pasta bake where it just melts anyway but if eat it ‘raw’, you need the very best. I used a really good buffalo mozzarella for this caprese bruschetta but you could use fior di latte as well. The tomatoes I used were left on the window sill for a few days to reach sweet, juicy perfection. I served the sliced tomatoes and mozzarella on toasted ciabatta and finished it off with fresh basil leaves, a good squeeze of lemon, a drizzle of olive oil and a good sprinkling of both salt and pepper.
Such simplicity but just so damn good. I also love this done with baguette in mini-form which works so well as a snack or canapè. Mostly I just make it for a quick, no-fuss lunch and sigh with pleasure with every bite.
- 4 slices ciabatta drizzled with olive oil and toasted
- 100 g buffalo mozzarella/fior di latte
- 2 ripe tomatoes thinly sliced
- fresh basil leaves
- lemon wedges
- olive oil
- salt & pepper
Place the tomatoes and mozzarella on the toasted ciabatta, atlernating between the two.
Top with the fresh basil then drizzle over lemon juice and olive oil.
Season to taste then serve.