This recipe celebrates the abundance of summer tomatoes in a dish that’s as visually appealing as it is flavorful. Inspired by the classic ingredients of an Italian caprese salad — juicy tomatoes, creamy mozzarella and fragrant basil — it reimagines the familiar combination with a little knife work and thoughtful layering. The result is a vibrant appetizer served in a glass that’s easy to assemble, simple to serve and fun to eat.
Think of it as a savory summer parfait: a colorful medley of diced tomatoes topped with a generous dollop of buffalo mozzarella, ribbons of fresh basil and a drizzle of rich balsamic reduction. A crisp crostini plank completes the presentation, doubling as both a garnish and a handy utensil for scooping up the tomatoes and soaking up their sweet, flavorful juices.
Tomato Tartare Caprese
Yield: Serves 6 to 8
Ingredients
Syrup
2/3 cup balsamic vinegar
1 garlic clove, lightly smashed
1 tablespoon lemon juice
Pinch of salt and freshly ground black pepper
Crostini
6 to 8 slices of baguette, sliced on the diagonal, about 4 inches in length and 1/4-inch thick
Extra-virgin olive oil
1 large garlic clove, lightly smashed
Kosher salt
Tomatoes
1 1/2 to 2 pounds assorted tomatoes, seeded, cut into 1/4-inch dice
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper, plus extra for garnish
1 pinch sugar (optional)
2 fresh buffalo mozzarella rounds, each about 4 ounces
6 to 8 basil leaves
For the syrup
Place the vinegar, garlic, lemon juice, salt and pepper in a small saucepan. Bring to a boil and simmer until reduced by about half and slightly syrupy, 3 to 4 minutes, stirring occasionally. Discard the garlic clove. Transfer the syrup to a bowl and cool to room temperature.
For the crostini
Heat the oven broiler or grill. Lightly brush the baguette slices with olive oil. Rub each slice with the garlic clove and sprinkle with a pinch of salt. Arrange in one layer on a baking tray and broil until lightly golden on both sides, turning once, or grill until lightly charred on both sides. Set aside.
For the tomatoes
Combine the tomatoes, oil, salt and black pepper in a bowl. Gently stir to combine. Taste for seasoning. If desired, add a pinch of sugar.
Divide the tomatoes evenly between serving glasses or small bowls. Tear the mozzarella into 6 to 8 chunks, then place a chunk in each glass over the tomatoes. Drizzle with 1 to 2 teaspoons balsamic syrup.
To chiffonade the basil, stack the leaves, roll them lengthwise and thinly slice the roll. Sprinkle the basil over the tomatoes. Garnish with additional black pepper and serve with the crostini.
Lynda Balslev is an award-winning writer, cookbook author and recipe developer, and authors the blog TasteFood.
