Sundried Tomato Caprese
It’s hard to find really tasty tomatoes outside of Italy. This is because most of them are grown in hothouses. Nadia, who makes our sundried tomatoes, puts it a bit more romantically ‘What could a greenhouse-grown tomato possibly reveal to us when it has never felt the warmth of the sun, or the gentle breeze of the wind?’ Indeed her amazing tomatoes will have you singing an Italian aria di bravura if you ever mix them with a decent mozzarella cheese and drizzle with Nudo olive oil. Just to fill you in, there are two types of mozzarella – those made from cows' milk, called fior di latte, or those from buffalos' milk, called mozzarella di bufala. The first I’d use for pizza and lasagne, the latter, higher quality stuff, I’d use for eating raw - and it's perfect with Nadia's tomatoes. If it’s a good cheese it should leak milky water everywhere and be soft and creamy inside.
- Mozzarella di Bufala - 200g
- Sundried tomatoes - 50g
- Basil leaves – several
- Extra Virgin Olive Oil – a good glug
- Basil olive oil - to drizzle
- Step 1
- Cut the cheese into thick wedges.
- Step 2
- Intersperse the slices with the sun-dried tomatoes and basil leaves.
- Step 3
- Drizzle some good extra virgin olive oil over the top and a sprinkling of salt.
- Step 4
- If you are a basel lover, or don't have any fresh basil at hand, drizzle with our Basil olive oil
- Step 5
- Serve immediately.