Buffalo caprese with Genovese Pesto and Soleggiati tomatoes


Diego Ponzoni

Serve 6

Drain the Soleggiati tomatoes from their liquid; dilute the Granpesto with a drizzle of extra virgin olive oil in order to obtain a more fluid dressing. In the meantime, cut the mozzarella into slices about one centimeter thick, and with the help of a paper towels dry up the excess water. Brush the slices of bread with extra virgin olive oil and toast them in the oven at 200 ° C until golden brown.At this point compose the caprese by placing a couple of soleggiati tomatoes in the center of each plate; cover with a slice of mozzarella and season with salt, and a teaspoon of pesto. Repeat until the ingredients are used up. Serve the caprese with a slice of toasted bread and complete with a drizzle of extra virgin olive oil, ground pepper and a few basil leaves