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CAPPUCCINO OF TOMATOES & MOZZARELLA

Tomato Cappuccino

Recommended Wine Pairing: Chablis Premier Cru Montée de Tonnerre 2007
Yields two servings


Ingredients:

    4 sundrenched tomatoes
    Ciabatta bread
    1 ball of buffalo mozzarella
    1 glass of milk or single cream
    2 tablespoons of freshly grated Parmigiano-Reggiano
    Lemon zest
    Basil leaves
    Clove of garlic
    Olive oil
    Salt
    Pepper
    Chablis wine
     

Method:

Toast the ciabatta bread and cut it into thin slices.

Peel the tomatoes and then blend them with the garlic clove, some salt, pepper and a drizzle of olive oil.

Pour the tomato purée in a glass.

Dice the mozzarella and blend it with the milk or single cream. If you can't get enough froth whisk it a bit. Add the lemon zest at this stage.

Set your oven to 400 degrees and drop two separate tablespoons full of grated Parmigiano-Reggiano on a non stick baking tray.

Wait till they have melted and start to brown a bit, take them out they will bring some crunchy texture to the dish

Plunge the bread sticks into the tomato purée, cover with the mozzarella froth and add a bit of pepper and basil.
 

 

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