Cappuccino of Tomatoes & Mozzarella
Recommended Pairing: Chablis Premier Cru Montée de Tonnerre 2007
yields two servings
4 sundrenched tomatoes
1 ball of buffalo mozzarella
1 glass of milk or single cream
2 tablespoons of freshly grated Parmigiano-Reggiano
Clove of garlic
Toast the ciabatta bread and cut it into thin slices.
Peel the tomatoes and then blend them with the garlic clove, some salt, pepper and a drizzle of olive oil. Pour the tomato purée into two glasses.
Dice the mozzarella and blend it with the milk or single cream. If you can't get enough froth whisk it a bit. Add the lemon zest at this stage.
Set your oven to 400°F degrees and drop two separate tablespoons full of grated Parmigiano-Reggiano on a nonstick baking tray. Wait till they have melted and start to brown a bit, take them out; they will bring some crunchy texture to the dish
Plunge the bread sticks into the tomato purée, cover with the mozzarella froth and add a bit of pepper and basil. Garnish with Parmigiano-Reggiano crisps.
(Recipe and photo courtesy Chablis Vineyard Chablis, France)