Saturday, September 3, 2011

Heirloom Tomato Caprese Salad

I love pairing tomatoes with beef so I changed up Bon Appetit’s Caprese Salad. I topped it with shredded Kobe beef and served it s a main dish.

For the Bagnati, I bought an Italian cheese loaf, cut it in half, brushed it with olive oil and toasted it on my indoor grill.
3/4cup(4 ounces) small heirloom cherry tomatoes, halved
1/2teaspoonkosher salt
1tablespoonplus 1 teaspoon high-quality extra-virgin olive oil
12-ounce ball buffalo mozzarella
Maldon sea salt or fleur de sel
4–5 small basil leaves
1 Crostoni Bagnati , halved on an extreme diagonal

Mix tomatoes, salt, and oil in a small bowl. Let stand, tossing occasionally, until juices release from tomatoes and oil and juices have become saucelike, about 15 minutes.

Place mozzarella off-center on a large plate. Spoon tomatoes and juices from bowl around one side of the cheese. Sprinkle tomatoes with sea salt; scatter basil all over.

Place Crostoni Bagnati next to the cheese.