If any of you have had a really good traditional Caprese salad, you will know what we are saying when we say, "that is damn perfect, don't mess with it". So, what have we done is gone and bloody messed with it… hardly, but we haven't followed the rules on this one. A traditional Caprese is made in the colours of an Italian flag—ripe tomatoes, buffalo mozzarella, basil, and dressed merely with a splash of good quality olive oil and salt.
Our version is a perfect accompaniment to your summer Christmas table and channels New Zealand summer with a lil' island lovin'. And it is oh so easy. This is really not a recipe.
There is no real method. Just simply an affectionate combination of all the ingredients that make up 'the perfect mouthful'—the one rule we go by when creating recipes. Combine these ingredients to make magic on a plate and you will not turn back.
- 125g buffalo mozzarella, sliced
- ½ pawpaw, peeled and sliced
- ½ cup fresh basil leaves
- Balsamic crema
- A drizzle of good quality olive oil
- Flaky sea salt
- Arrange alternate similar-sized slices of mozzarella, pawpaw, and leaves of basil on a plate
- Drizzle with balsamic crema and a touch of olive oil
- Season with a sprinkle of flaky sea salt
- Demolish, with a glass of champagne, of course.
- Merry Christmas!