Caprese salad (tomato mozzarella) with crostinis
Caprese salad with tomatoes and mozzarella cheese interpreted differently. The for my taste rather boring classic Caprese salad, is greatly enhanced by the use of balsamic cream and homemade pesto genovese and provides a taste experience.
Send shopping list to Bring!Preparation
1. Prepare Crostini
- 2pcCiabatta bread slices (small, 1 cm | ⅖ in thick)
- 2dsOlive oil (cold pressed, high quality)
- 1tsPesto Genovese (homemade)
- 1tsPesto Rosso (homemade)
Drizzle one side of the bread slices with olive oil and toast them, oil side up, in the oven at 230° C | 450° F for 3 to 4 minutes, leaving the top crispy and the bottom soft. Then spread half of each bread slice on the crispy side with one of the pestos.
2. Prepare Caprese
- 120gBuffalo mozzarella
- 6pcAroma tomatoes (small)
- 10pcBasil leaves (fresh, small)
- 2pnSalt
- 1pnSugar
- 1pnPepper (freshly grounded)
- 2tbOlive oil (cold pressed, high quality)
- 1tsPesto Genovese (homemade)
- 1tsAceto Balsamico Crème (high quality)
Drain buffalo mozzarella over colander. Cut the tomatoes in half lengthwise, place in a bowl, season with salt, sugar and pepper, mix and let marinate briefly. Mix the pesto with the olive oil to create a liquid consistency. Tear the buffalo mozzarella into small pieces by hand, place them one by one on a plate, then top each with a tomato, drizzle with the balsamic cream and add some Pesto Genovese on top. Decorate with a basil leaf. Add the crostinis and enjoy immediately.
