I think that the Caprese salad is one of the most famous summer dishes. It’s easy to create and generally takes very little time for its preparation. I propose a little modification of this dish, replacing the basil with pesto, the mozzarella with the mousse and the simple slices of tomato with delicious marinated cherry tomatoes balls. Unlike a traditional Caprese, it requires a few extra shrewdness and the element that makes the difference is the pan-carré decoration. Why do you have to present this dish and not the usual one? Because I think it’s good to impress your guests with something more creative, but equally good; so .. good job!
Serves: 4
For marinated tomatoes:
- 12 cherry tomatoes
- 1/2 peeled garlic clove
- 3 tablespoons extra virgin olive oil
- Salt
- Some basil leaves
Method
Wash the tomatoes and cut them at the base, making an x-shaped cut. Blanch quickly and after immerse them in water and ice to stop cooking. Peel and put them in a container with the rest of the ingredients Mix well. Let’s marinate for about 4 hours.
For the mozzarella mousse:
- 120 grams mozzarella
- 60 ml fresh cream
- White pepper q.b.
- Salt to taste.
- Extra virgin olive oil
Method
In a mixer place the mozzarella cut into pieces. Blend for a few seconds at maximum speed and then add fresh cream, oil, salt and pepper. Blend again for a few seconds and keep in the fridge until use.
For the decoration:
- 1 large slice pancarré
- 20 grams butter
- Some basil leaves
- Salt
- Ground white pepper
Method
Prepare the basil butter: clean the basil leaves, chop with a knife and add them to the butter. Season with salt and pepper. Stir with a fork to create a cream. Flatten the slice of bread with a rolling pin and cut 4 equal strips. Spread the butter on each strip and brown in a hot oven at 200 Celsius degrees for about 5 minutes. Also you can use the grill if necessary.
For the basil pesto:
- ½ bunch of basil
- Extra virgin olive oil
- A pinch of salt
- 20 grams grated Parmigiano Reggiano
- 1/2 peeled garlic clove
- 10 grams pine nuts
Method
In a mixer place the cleaned basil leaves and the rest of the ingredients. Blend quickly and set aside.
Plating
Place the pancarré ring on a flat plate. After place the marinated and drained tomatoes and a small cube of mousse next to it. Decorate with a few drops of pesto and basil leaves.