caprese
Nothing is faster to prepare, fresh and tasty to eat as a good CAPRESE, especially for a summer lunch. Also at this time of year tomatoes are delicious and the basil is abundant. I started to collect the first cherry tomatoes from my vegetable garden and feel the taste of a freshly picked tomato, still warm from the sun, believe me, is a fantastic feeling. Anyway probably all of you know what a Caprese is : sliced tomato and mozzarella (di bufala if possible) , topped off with basil, salt, pepper and EVO oil . So today I propose a little variation. I think the classic version is wonderful, especially when the quality of ingredients is very high. But if you want to try this version, you need only 8 minutes more to prepare it, but those eight minutes are not wasted, I promise.
Serves 2
1 buffalo mozzarella
8 small tomatoes
8 slices of ham
Salt ,pepper
Evo Oil
Basil
How it works:
Wrap the prosciutto (ham) around the tomato. Place on a baking tray, pour over a drop of Evo oil a pinch of salt and pepper. Grill for 8 minutes or until the ham becomes crispy. Cut the mozzarella in slices and serve with the baked tomatoes, adding a dash of Evo oil and basil .
Wow Simona, this looks really lovely, I can’t wait to try this, my tomatoes are not yet ripe, or even turning red, but soon!
[...] I’ll explain everything next week, do not worry. For now here’s another finger food, a Caprese revisited in solid form !!!!!!! You must excuse me, but after two month…I have a great desire [...]