ripped balls

Caprese salad is absolutely positively completely my favorite lunch.

The first time that Ralph and I went to Italy, I ate it every lunch for 17 days. I also gained 14 pounds…

Meaghan found beautiful imported Mozzarella di Bufala so we prepared a gorgeous lunch of roasted, on the vine, tomatoes, torn fresh basil, ripped mozzarella di bufala on crostini drizzled with extra virgin olive oil.

CAPRESE SALAD

per person

preheat oven 350*F

1 ripe tomato, cut in half

5 basil leaves, torn into bits

1 ball mozzarella di bufala

Tuscan bread, sliced

extra virgin olive oil

sea salt and freshly ground pepper

Place tomatoes cut side up on a baking sheet…drizzle with olive oil and sprinkle with salt and pepper.

Place baking sheet in oven and bake tomatoes for 45 minutes.

Remove from oven and allow to cool as you broil or grill the bread slices. Toast on both sides then drizzle top with a little extra virgin olive oil.

Place tomatoes, mozzarella and crostini on a serving plate and sprinkle with fresh basil bits.

Allow your guests to season the dish themselves…

Tuscan bread has no salt so I like to add extra salt to the tomato and cheese

Thanks for reading!