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.
- 4 slices ciabatta, drizzled with olive oil and toasted
- 100g buffalo mozzarella/fior di latte
- 2 ripe tomatoes, thinly sliced
- fresh basil leaves
- lemon wedges
- olive oil
- salt & pepper