Caprese Classic

When it comes to making a great Caprese the produce is essential. Only use the best tomatoes, you know those ones you stick your nose in and it makes you happy and it smells summer and sun.  I like the ones on the vine. 

The mozzarella, oh yes, here comes an important part. Use only the big round ones packed in a bag with liquid. Either regular, made from milk or the burrata, made from cream. 

• 2 tomatoes
• 1 regular or burrata mozzarella 
• 5 kalamata olives
• fresh basil leaves
• extra virgin olive oil 
• salt & black pepper 
• Serve with fresh baguette

 Keep it as simple as possible. 

1. Clean the tomatoes, slice into circles. 
2. Drain the mozzarella and slice as the tomatoes.
3. Drizzle olive oil, add salt and freshly ground black pepper. 
4. Garnish with basil leaves and the olives. 
5. Serve with baguette and more olive oil on the side.