Caprese Con Mozzarella Di Bufala Recipe

Caprese

1. 1

   Prepare ingredients

   Remove the buffalo mozzarella from its liquid and place it in a fine sieve or on paper towels to drain for 10–15 minutes. While the cheese drains, wash the tomatoes and basil. Pat the basil leaves dry gently with a towel.

2. 2

   Slice tomatoes and mozzarella

   Using a sharp knife, slice the tomatoes into 1/4 inch (6–7 mm) rounds. Slice the mozzarella into similar-thickness rounds (or gently tear into roughly equal pieces if it’s very soft). Keep slices roughly the same thickness for an attractive presentation.

3. 3

   Arrange on plate

   On a serving platter or individual plates, alternate tomato and mozzarella slices (tomato, mozzarella, tomato) slightly overlapping in a single layer or in a loose circular pattern. Tuck whole or torn basil leaves between and on top of the slices for color and aroma.

4. 4

   Season and dress

   Drizzle the extra-virgin olive oil evenly over the arranged slices (about 3 tablespoons total). If using, drizzle the aged balsamic vinegar sparingly (about 1 tsp) in a few drops or thin stream—don’t oversaturate. Sprinkle the sea salt evenly across the tomatoes and mozzarella, then finish with freshly ground black pepper to taste.

5. 5

   Rest and serve

   Let the Caprese sit at room temperature for 5–10 minutes to allow flavors to bloom. If serving with bread, toast or grill the bread slices and rub each with a cut garlic clove (optional) before placing alongside. Serve immediately.

6. 6

   Notes

   Use the best-quality ingredients you can find: ripe tomatoes and fresh buffalo mozzarella are key. Adjust salt and pepper to taste. For a variation, add a few thin slices of prosciutto, a sprinkle of flaky sea salt, or a light basil oil drizzle.