Fiordilatte Caprese Recipe

Toast pistachios (optional)

Place pistachios in a dry skillet over medium heat. Toast for 3–4 minutes, shaking the pan occasionally, until fragrant and slightly browned. Remove from heat and let cool. Toasting enhances flavor but can be skipped for a fresher green color.

In a food processor or strong blender, combine cooled pistachios, basil leaves (25 g), grated parmesan, lemon juice, and the half clove of garlic (if using). Pulse to break down the solids into a coarse paste.

With the processor running, drizzle in the 60 ml olive oil in a steady stream until the mixture emulsifies into a pesto. If the pesto is too thick, add up to 1 teaspoon of water to loosen. Taste and season with 1/2 teaspoon sea salt. Pulse once or twice to combine. Transfer pesto to a small bowl.

Bring the mozzarella fiordilatte to room temperature for 15–20 minutes before assembling; this improves texture and flavor.

Slice the tomatoes into 5–7 mm (about 1/4 inch) thick rounds. Pat slices lightly with paper towel if very juicy to avoid a watery plate.

Slice or tear the fiordilatte into pieces roughly the same diameter as the tomato slices. If using a ball, slice into 5–7 mm rounds or tear into thick slices.

On a serving platter, arrange alternating slices of tomato and fiordilatte in an overlapping circle or in staggered rows, leaving small gaps for basil and pesto.

Tuck whole basil leaves between tomato and mozzarella slices, distributing them evenly over the platter.

Spoon small dollops (about 1/2 teaspoon each) of pistachio pesto onto several spots around the platter, or lightly smear thin lines of pesto across the top for an even flavor distribution. Reserve a little pesto for plating.

Drizzle the arrangement with 2 tablespoons of extra-virgin olive oil, sprinkle with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Adjust seasoning to taste.

Scatter the roughly chopped pistachio kernels (2 tablespoons) over the salad for crunch.

If using, place micro basil or small basil leaves over the top for visual contrast.

Finish with a small additional drizzle (about 1 teaspoon) of high-quality extra-virgin olive oil over the assembled caprese and a final tiny pinch of flaky sea salt if desired.

Serve immediately at room temperature. Leftover pesto can be refrigerated in an airtight container for up to 3 days.