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White Caprese Recipe

Name: The Brass Tap - Highland Villages WHITE CAPRESE Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups whole milk mozzarella, shredded; 1 cup fresh whole milk mozzarella, torn or sliced (for topping); 1 cup shredded Parmesan; 1 cup creamy ricotta; 4 tbsp unsalted butter; 1 tbsp extra virgin olive oil; 3 cloves garlic, finely minced; 1 tsp Italian seasoning (dried oregano/basil blend); 1 tsp red pepper flakes; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 2 cups roma or vine-ripened tomatoes, diced (seeds drained if very juicy); 0.5 cups fresh basil leaves, thinly sliced (chiffonade); 1 tbsp extra virgin olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp balsamic glaze (store-bought or reduced balsamic); 6 leaves fresh basil leaves, whole (for garnish); 0.25 tsp optional flaky sea salt (for finishing)

Inspired by The Brass Tap - Highland Village

Time35m

Serves4

Garlic butter sauce, whole milk mozzarella, shredded Parmesan, creamy ricotta, juicy diced tomatoes, fresh basil, Italian herbs & drizzled with balsamic glaze

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Ingredients

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Base & Cheese

2 cups whole milk mozzarella, shredded

1 cup fresh whole milk mozzarella, torn or sliced (for topping)

1 cup shredded Parmesan

1 cup creamy ricotta

Garlic Butter Sauce

4 tbsp Unsalted butter

1 tbsp extra virgin olive oil

3 cloves garlic, finely minced

1 tsp Italian seasoning (dried oregano/basil blend)

1 tsp Red pepper flakes

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

Tomato & Basil Topping

2 cups roma or vine-ripened tomatoes, diced (seeds drained if very juicy)

1/2 cups fresh basil leaves, thinly sliced (chiffonade)

1 tbsp extra virgin olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Finish & Garnish

2 tbsp balsamic glaze (store-bought or reduced balsamic)

6 leaves fresh basil leaves, whole (for garnish)

1/4 tsp optional flaky sea salt (for finishing)

Method

Tomato & Basil Topping

Prepare tomatoes

Dice the tomatoes into approximately 1/4-inch pieces. If very juicy, scoop out and discard some seeds and excess juice so topping won't make the dish soggy.

Place diced tomatoes in a bowl. Add 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to combine. Stir in 1/2 cup thinly sliced basil. Set aside at room temperature for flavors to marry while you prepare the rest.

Garlic Butter Sauce

In a small saucepan over medium-low heat, melt 4 tablespoons unsalted butter with 1 tablespoon olive oil. Watch carefully so butter doesn’t brown quickly.

Add the 3 cloves minced garlic and cook for 45–60 seconds, stirring constantly, until fragrant but not browned.

Stir in 1 tsp Italian seasoning, 1 tsp salt and 1/2 tsp freshly ground black pepper and 1 tsp red pepper flakes. Cook another 15 seconds. Remove from heat and keep warm.

Assemble & Melt Cheese

Preheat oven to 425°F (220°C). If using a skillet or ovenproof dish, lightly oil it or brush with a little of the garlic butter.

In a medium bowl combine 2 cups shredded mozzarella, 1 cup shredded Parmesan and 1 cup ricotta. Stir until evenly mixed. If mixture seems very stiff, fold in 1–2 tablespoons of the warm garlic butter to loosen and add flavor.

Spread the cheese mixture evenly in the prepared ovenproof dish or skillet into a single even layer (about 8–9 inch round or similar). Drizzle 1–2 tablespoons of the warm garlic butter sauce evenly over the top to flavor the surface.

Top with the torn/sliced fresh mozzarella (1 cup) arranged evenly across the surface so it melts into pockets.

Place in the preheated oven and bake 12–15 minutes, or until the cheese is bubbly and lightly golden at the edges. For a slightly browned top, finish under the broiler 1–2 minutes—watch constantly to avoid burning.

Finish & Serve

Remove the baked cheese from the oven. Immediately spoon the reserved tomato-and-basil mixture over the hot melted cheeses, distributing evenly. The heat will warm the tomatoes slightly and release more aroma.

Drizzle 2 tablespoons balsamic glaze in a thin stream over the top. Scatter the whole basil leaves for garnish and, if desired, sprinkle 1/4 tsp flaky sea salt for finish.

Serve hot with toasted baguette slices, crostini, grilled flatbread, or fresh vegetables for dipping.