This is the simplest, most delicious caprese salad!
The trick is to use YUMMY tomatoes - Roma tomatoes are juicy and tasty, and perfect for the job…
Slice your tomatoes and arrange on a plate.
Grind a little bit of coarse salt over.
Tear thin strips of Buffalo Ridge Mozzarella and arrange roughly on and in between the tomato slices.
Finely chop one clove of garlic and put into a ramekin with about 4 tablespoons of good quality olive oil.
Tear about a handful of fresh basil up and throw over the cheese and tomato.
Drizzle the garlic olive oil over the lot.
Finish with a good grinding of fresh whole black pepper.
Serve with a warm ciabatta from the oven.
First, roast a red pepper and a few garlic cloves, either on a fire, or in the oven. The pepper should be on until the skin has slowly turned black. Set aside to cool, and then peel, de-seed and slice. Place into a bowl with 4 TBS of olive oil and a bit of salt and pepper.
Mash the roasted garlic and add 2 tablespoons of mayo to make a garlic mayo…
Slice Portobello mushrooms in half and grill in a little butter until cooked.
Cut your breadrolls in half (ciabatta, kaiser, Portuguese) and butter lightly.
Next, spread the garlic mayo on the bottom half and add the pepper slices, then the mushroom and then some salt and pepper to taste.
Cover with torn strips or thin slices of mozzarella.
Then place under a grill until the cheese has melted. Tear a few pieces of fresh basil and put onto the cheese. Cover with the other half of the breadroll and ENJOY!!