I have had a love affair with caprese anything for what feels like forever. With this caprese appetizer being my go-to for guests or just myself, when I saw today’s recipe in Bon Appétit’s recent issue, I couldn’t wait to make it my own. The triumvirate of flavors: tomato, mozzarella and basil, no further perfection is necessary. And when the temperatures begin to rise, nobody wants to step into the kitchen to turn the oven, and with this recipe, you do not have to.
Simply head to your local produce stand or step into your garden, select the freshest tomatoes (the more variety of color and size the better for a eye-catching presentation), pick up your preferred version of mozzarella (I used burrata, which made it a bit creamier and less neat, but the flavor was decadence beyond delight), clip some fresh basil from your herb garden, say hello to your local baker as you pick up a fresh loaf of crusty bread, maybe a bottle of rosé (why not?), find your sea salt, pepper meal and olive oil, and you are set.
~View more TSLL Recipes here.