just caprese

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My better half & I just call it “caprese”. Originally it’s the ultimate summer treat: red tomatoes, white mozzarella, green basil leaves. However, as long as you can organize fresh, ripe tomatoes & have some pot w/ fresh basil on your window sill you can do “caprese”!

 

 
My better half & I like to do “caprese” as a light weeknight dinner accompanied by some Italian bread (or French bread…).

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“caprese” is a fast dish: fast prepared & fast enjoyed – be sure: there arn’t any leftovers – never!

We need only few basic ingredients, but these should be excellent…

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There are:

  • ripe tomatoes
  • creamy buffalo mozzarella
  • fresh basil leaves
  • a very good olive oil
  • a very good balsamic vinegar.

We start with preparing a plate by adding olive oil & balsamic vinegar. Next step is adding salt & pepper. You need not mix it or shake it vigorously like a vinaigrette… just pour it on the plate!

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Now the tomatoes: we prefer small tomatoes like cherry tomatoes or plum tomatoes which will be cut in halves. If you got larger tomatoes just cut them in slices.

Take half of a tomato (or a slice!) & put it face down in the oil-vinegar mess & rub in the mess. Then put it face up & let it rest on the plate.

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After having processed all tomatoes cut the mozzarella in pieces: adjust the # of mozzarella pieces to the # of tomato halves.

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Each tomato half is covered w/ mozzarella!

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Now the final touch: each tomato-mozzarella pair get its basil leaf!

Enjoy!

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just caprese

Prep Time: 15 minutes

Servings: 2

just caprese

My better half & I just call it "caprese". Originally it's the ultimate summer treat: red tomatoes, white mozzarella, green basil leaves. However, as long as you can organize fresh, ripe tomatoes & have some pot w/ fresh basil on your window sill you can do "caprese"!

Ingredients

  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • salt & pepper
  • 10 tomatoes (cherry tomatoes OR plum tomatoes OR sliced tomatoes (if larger!))
  • 125 gr buffalo mozzarella
  • 20 basil leaves

How to...

  1. Pour olive oil & balsamic vinegar on a plate.
  2. Add salt & pepper.
  3. Cut the small tomatoes in halves OR cut larger tomatoes in slices.
  4. "Bath" the tomato halves OR slices in the oil-vinegar mess & arrange them on the plate.
  5. Cut the mozzarella in pieces & add a piece of mozzarella to each tomato half/slice.
  6. Add a basil leaf to each tomato-mozzarella pair.
  7. Serve immediately.

Notes

Sorry - no notes!

https://thebusinesswomanskitchen.de/just-caprese/

 

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“caprese” is best served together w/ some fresh Italian or French bread. You’ll need the bread especially for soaking up the delicious mix of oil & balsamic vinegar!

 

The businesswoman with too many office hours thinks

That’s just brilliant! I like “caprese”, had it often at Italian restaurants – & now it’s so easy & fast to prepare! The fresh basil isn’t difficult to provide, but ripe tomatoes during autumn may be a challenge!

 

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