Heirloom Caprese Salad with Crostoni Bagnati

Heirloom tomatoes don’t need much, and in the summertime when they are at their peak, a simple caprese salad is an absolute staple. In the end, a recipe might be a bit silly…it’s just tomato and cheese with basil and some oils to taste. But I really like the crostoni (a large crostini) technique (Bagnati is Italian for “wet”, from the oil, and the garlic rub is very effective). Also, I think the presentation came out nice. All this to say: relax, play it by ear, and let the ingredients shine.

Ingredients, Crostoni Bagnati

  • 6 1/2"-thick slices ciabatta, cut on extreme diagonal
  • Extra-virgin olive oil (for brushing)
  • 1 garlic clove, halved
  • 6 tablespoons high-quality extra-virgin olive oil (for drizzling)
  • Maldon sea salt or fleur de sel

Directions, Crostoni Bagnati

  1. Position a rack in middle of oven; preheat to 350°.
  2. Place bread slices on a rimmed baking sheet; brush tops with olive oil. Bake until golden brown and crispy, 15-20 minutes.
  3. Rub oiled sides of crostoni with cut side of garlic. Drizzle 1 tablespoon high-quality oil over each crostoni. Sprinkle with sea salt.

*Serves 6 with 2 wedges each. You can cut down a ciabatta roll for a smaller portion if you have that on hand.

Ingredients, Caprese Salad

  • 4 large multi-colored heirloom tomatoes, washed and dried
  • Maldon sea salt or fleur de sel
  • 1 large (~8oz) ball Buffalo mozzerella cheese (or Burrata)
  • 1/2 cup fresh basil leaves, washed and dried
  • Extra-virgin olive oil, for garnish
  • Balsamic reduction or glaze (I use Gia Russa), for garnish
  • Freshly ground black pepper

Directions, Caprese Salad

  1. Slice tomatoes into 1/2" slices
  2. Slice cheese into 1/4" slices
  3. Chiffonade the basil
  4. Stack the tomatoes and cheese large to small, alternating between tomato and cheese.
  5. Garnish with salt, pepper, oils, basil, crostoni and serve.

*Serves 4.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.