Simple fresh ingredients makes all the difference in the world when you want to take something from ordinary to fabulous.
The tomatoes and Basil are straight from my garden. The Buffalo Mozzarella, I had to drive quite a distance to buy…but it was soon worth it.
Made from the milk of the domestic Italian water buffalo and traditionally produced in Campania, especially in the provinces of Caserta and Salerno.
It has a creamy velvet texture that is called the white gold or pearl of the table.
It is exquisite!
The olive oil and Balsamic vinegar, I order from Italy online.
This is not what I use everyday, but when you want your main ingredients to shine…they should be the best.
Baguette of bread sliced, or use your favorite (I used Ciabatta this time)
Garlic, one clove to rub on each piece of bread
Olive Oil, bring out the good stuff for this one, you will be glad you did, 3 Tablespoons (I order Olio Carli olive oil from Italy online)
Tomatoes, if possible from your garden or the farmers market, 2 1/2 cups chopped
Fresh basil leafs, 15 to 20 sliced thinly
Salt to taste and freshly ground pepper
Balsamic vinegar, to drizzle over the top (My favorite Gianni’s, and I get it online from Italy)
Buffalo Mozzarella, one small container 7 ounces of Bufala and you will use half (You can buy regular mozzarella but it will not have this creamy wonderful texture and taste)
Wash and dice the tomatoes and place in a medium size bowl. Chiffonade the basil and add to the tomatoes along with the olive oil, salt and pepper. Toast the bread in the broiler and when toasted, rub it really good with the clove of garlic. Slice the small balls of mozzarella and place on the toast, then spoon the tomato and basil mixture on top. Drizzle with olive oil and balsamic vinegar and serve.
I didn’t need anything else to eat, nor did I want anything else because this was perfect.
Each bite was so fresh that I was taken away in my mind to a faraway place in Italy…it was absolutely perfectly wonderful!