I’m linking this recipe up to the Tomato Love Recipe Exchange, hosted by Cassie from Bake Your Day and Ali from Gimme Some Oven. These two girls are helping to spread awareness about Florida’s tomato industry, where almost all of our countries off season crop is grown. This is where reports of modern day slavery have been reported within the farming communities and many huge companies are joining forces to ensure the Fair Food Program helps the farmers and harvest workers get what they deserve. Be sure to check out Cassie and Ali’s blogs as they have some great prizes to be won if you link up a tomato dish!
Recipe for Heirloom Caprese by Nancy Silverton:
Prep Time- 10 minutes Yield- 2 servings
8 ounces of small heirloom cherry tomatoes, halved
1 teaspoon of kosher salt
2 Tablespoons plus 2 teaspoons of good quality extra virgin olive oil
4 ounce ball of buffalo mozzarella
Maldon sea salt or fleur de sel to sprinkle
1 mini baguette for the grilled toast
1 garlic clove
Slice the bread on a diagonal and drizzle with olive oil. Grill for about 1-2 minutes each side above a high heat. Rub each side with a fresh garlic clove. Set aside
Halve the tomatoes and transfer to a bowl. Add the salt and olive oil, gently toss together letting the juice come out from the tomatoes. Let sit for about 10 minutes.
Slice the mozzarella evenly and place onto a plate. Spoon the tomato mixture around the cheese including some of the oil juice. Sprinkle with some sea salt and place some leaves of fresh basil onto the plate. Place a slice of the grilled bread on the side and serve.