This is a twist on the classic Insalata Caprese, with good fresh mozzarella torn or cut into small bits and paired with a cold tomato coulis instead of slices of tomato. The basil appears as an oil, or thin shreds. It can served on a plate, or in a bowl or even a glass. For an elegant appetizer.
INGREDIENTS:
1½ cups cold tomato coulis (see recipe), or as needed
¾ pound fresh buffalo mozzarella
1-2 ounces basil oil (see recipe), or 15 tender basil leaves sliced into super fine shreds just before service, or ¼ cup loose tiny basil leaves (the kind you want little fingers or tweezers for)
Large flake salt and freshly ground black pepper, to taste
1-2 tablespoons mild, fruity, flavorful extra virgin olive oil
1 tablespoon, or as needed, good quality aged balsamic vinegar (optional)
METHOD:
Either cut the mozzarella into ½ inch cubes with a sharp knife or tear it into a similar size with your fingers. Place in a non-reactive bowl. Drizzle with the olive oil and the vinegar if you wish to use it. Go lightly with the vinegar or it might overwhelm the salad.
Pour out ¼ of the coulis onto 4 small chilled plates. Spread the coulis into a 4-inch round. Mound a quarter of the cheese into the center of the coulis on each plate.
If using basil oil, drizzle the salads with the basil oil now. If using shreds or leaves, season the salads with the salt and pepper, and give a little drizzle of olive oil around the plates. Add the last ¼
If using the basil shreds or leaves, scatter them evenly over the salads now, and then serve right away with toasts of sturdy country bread for mopping up the dressing.
Serves: 4
Source: Chef Andrew E Cohen
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