Summer Recipe: Cappuccino of Tomatoes & Mozzarella

Have you ever had a cappuccino — of tomatoes? Here's a recipe that upends the traditional idea of a cappuccino and replaces it with tangy tomatoes and a froth of whipped mozzarella and cream.

This recipe was developed as a pairing for Chablis. This wine, made with Chardonnay grapes, is one of our favorite types of wine to drink in the summer. Here are a few good tips on Chablis and Chardonnay; any one of them would go very well with this recipe.

In Defense of Chardonnay

Cappuccino of Tomatoes & Mozzarella
Recommended Pairing: Chablis Premier Cru Montée de Tonnerre 2007

yields two servings

4 sundrenched tomatoes
Ciabatta bread
1 ball of buffalo mozzarella
1 glass of milk or single cream
2 tablespoons of freshly grated Parmigiano-Reggiano
Lemon zest
Basil leaves
Clove of garlic
Olive oil
Chablis wine

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.

Related: 12 Juicy Tomato Recipes for August Evenings

(Recipe and photo courtesy Chablis Vineyard Chablis, France)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.