The sunlit, almost-tropical evenings of summer plead for alfresco dining- replete with refreshing (but fuss-free) fare guaranteed to entice and delight. BC’s Caprese is ideal- this is the season of vine ripened, crimson and gold tomatoes. Named for the coastal town of Capri, where the recipe originated, the three colours of the Italian flag- green, white and red, are traditionally represented. Our version differs slightly- we take advantage of the multitude of heirloom varieties currently available, and use fragrant purple basil and crispy prosciutto to dress the insalata.
Two pounds heirloom tomatoes of different hues and sizes (homegrown or farmers market varieties are good choices)- cut into halves, quarters or sixths
Two balls best quality Burrata or Fior di Latte- torn into pieces
Handful fresh green basil + handful purple basil (if available)- washed, dried and torn
Ten thin slices Prosciutto di Parma- pan-crisped (optional)
Best quality Italian olive oil (preferably single-origin)
Sea salt to taste
Heat small pan to medium-high temperature on stovetop. When hot, lay slices of prosciutto without overlapping to crisp. Dry on a paper-towel lined plate and break into smaller pieces when cool.
On a large platter, haphazardly scatter tomatoes and fresh mozzarella pieces. Drizzle liberally with olive oil and season delicately with sea salt. Lastly sprinkle with crispy prosciutto and basil leaves. Serve with fresh, olive oil brushed, grilled bread for an elegant evening supper.