One of the pleasures of eating aside from it being necessary nourishment is the taste. Most foods are delicious. I will not bore you with all the ones that I don’t think taste good but certainly will talk about a few that when paired together are perfection. Fresh mozzarella or creamy burrata paper with seasonal tomatoes, olive oil, herbs, olives,greens. There are so many variations like the delicious Caprese. Tonight we enjoyed a plate that so simple and substantial enough for it to be a starter or entree.
Crushed Piennolo tomatoes from Campania were mashed with basil and olive oil on whole wheat crostini and served with briny black oil cured olives from Gaeta and Burrata made with Buffalo milk in Campania. Heyyyy. One minute. You are thinking simple. That’s a whole bunch of sourcing going on there. You are correct. This was a great plate made with great ingredients. However this is not practical for most so here is what you do. Find a good fresh mozzarella or burrata in your area. Leave it at room temperature the day you are serving it. In some warm olive oil slowly melt down a pint of ripe grape tomatoes simply add some salt. Toast 8 slices of good country style Italian bread on both sides. Top each with a drizzle of olive oil then spread with the tomatoes. On a platter cover the bottom with rinsed and dried baby arugula. Place the crostini at on end. The mozzarella or burrata in the middle. Garnish with pitted Gaeta olives or a good oil cured black olives. Add some torn basil over the crostini. This serves about 4. Enjoy this treat as much as I enjoyed this platter at Obika Mozzarella Bar in London England.