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Tomato Cappuccino

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


    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
    Chablis wine


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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