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CAPPUCCINO OF TOMATOES & MOZZARELLA

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.