Tomatoes, Basil and Mozzarella. Three of my favourite ingredients. The colours draw me in, so bright and cheerful. They speak of lazy afternoons in sun bleached places, white washed walls speckled with sea salt. Sitting on terraces overlooking gentle azure waters, sipping crisp chilled white wine, condensation running down the glass. Hiding from the heat on wobbling tables under dappled shade, eating from mismatched crockery, the pale, green light glowing through the leaves above. Few things could seem more summery. This is the type of food that reminds me of holidays, of family and friends. Loaves of bread sliced by many hands. Stories, laughter. Sitting late into the night, stomachs full and hearts happy.
This take on bruschetta uses all the ingredients from a classic Caprese Salad. Fresh, red tomatoes so ripe they’re almost bursting. Soft, creamy, mozzarella. Sweet green basil, my favourite herb. Add in garlic, butter, and warm, lightly toasted bread. This one is perfect for summer evenings. Eat it in the garden and pretend you’re on your holidays.
Caprese Garlic Bruschetta
(Serves two as a starter, or one as a lunch)
Two thick slices of bread
1 clove garlic
5 or 6 ripe vine tomatoes
50 g mozzarella
Sprig fresh basil
Freshly ground black pepper
Take two thick slices of bread and put them under a warm grill under lightly toasted.
Finely chop or crush your garlic clove. Gently melt a little of the butter in a pan and fry the garlic until soft. Take it off the heat. In a bowl, mix it with the rest of the butter and spread across the toast.
Now it’s time to layer up your toast. Slice the mozzarella into about six slices and arrange onto your toast. Gently crush the basil between your fingers to release the flavours and arrange on top of the basil. Finally slice your tomatoes and lay them on top. Grind on some black pepper, and finish with a pinch of salt.
Put under a hot grill until the cheese has started to melt. Drizzle a little olive oil over the top and eat warm. Dreaming of holidays.