An absolute classic we love to make with our basil oil.

Insalata Caprese: 2 persons

1 ball of mozzarella di bufala
10 cherry tomatoes
1 jar of basil oil
pepper from the mill
Fleur de sel
olive oil extra virgin
1 branch of basil, the leaves
1 tbsp pine nuts

Cut the ball of mozzarella in half and then each half into slices. Collect the juice that comes out of the mozzarella!
Cut the tomatoes in half and sprinkle with a pinch of fleur de sel and some pepper.
Pour a dash of basil oil and a spoonful of residue from the bottom into a bowl. Stir in the tomatoes briefly.
Lightly roast the pine nuts in a dry pan.
Divide the slices of mozzarella over the plates, drizzle a little collected juice over them and place the tomatoes on top.
Spoon the remaining oil on top and add an extra dash of extra virgin olive oil to taste.
If necessary, tear the large basil leaves into pieces and place a few leaves on each plate.
Sprinkle with the pine nuts.
Grind high above the plate, so that it blows out, a little pepper and sprinkle a few grains of fleur de sel in the olive oil on the plate.

Add fresh (preferably warm) ciabatta slices!

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