Caprese Tartine Recipe

Preheat the oven to 400°F (200°C) or heat a grill pan. Brush both sides of the 4 bread slices lightly with 2 tbs extra-virgin olive oil.

Toast the bread on a baking sheet in the oven 6–8 minutes, turning once, or grill on medium-high 2–3 minutes per side, until golden and crisp at the edges.

While still warm, rub the cut side of the halved garlic clove over the top of each toasted slice to impart a light garlic aroma. Set aside on a rack.

Halve or slice the 3 heirloom tomatoes into 1/4–1/2-inch pieces depending on size. Place in a bowl.

Add 1 tsp red wine vinegar, 1 tbs extra-virgin olive oil, and the finely minced shallot to the tomatoes.

Tear or chiffonade the 8 basil leaves and add them to the bowl. Season with 1 tsp sea salt, 1 tsp freshly ground black pepper, and 1 tsp sugar if tomatoes are very acidic.

Gently toss to combine, then let the mixture sit at room temperature 10–15 minutes to macerate so the flavors meld and some juices form. Stir again before assembling.

Slice or tear 8 oz fresh mozzarella into pieces roughly the size of your bread slices. Pat dry with paper towel if very wet to avoid soggy toast.

Assemble each tartine by placing a layer of mozzarella on each toasted slice (about 2 oz per slice). If you prefer the cheese slightly melted, place assembled slices under the broiler 1–2 minutes until just warm and soft—watch closely.

Spoon a generous portion of the marinated heirloom tomatoes over the mozzarella on each slice, allowing some of the marinade juices to come along for flavor.

Finish each tartine with a small drizzle (about 1/4 tsp) of balsamic reduction or a light splash of aged balsamic vinegar, a sprinkle of flaky sea salt (about 1/8 tsp per tartine), and a crack of fresh black pepper to taste.

Garnish with whole fresh basil leaves (2 per tartine). Serve immediately while the bread is still crisp.