Supplies
- 3 each heirloom tomatoes
- 2 each large garlic cloves
- 3 each anchovies filets
- ½ cup of fresh desalted capers
- ½ cup black kalamata olives
- ⅓ cup fresh basil
- ⅓ cup fresh oregano
- ⅓ cup parsley
- ½ extra virgin olive oil
- ½ cup toasted breadcrumbs
- 1 cup mozzarella ciliegine
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
Passo a passo
- Chop the garlic and anchovies finely and add in a small bowl.
- Rough chop the herbs and add to the bowl.
- Lightly crush the olives and capers and add to the bowl.
- Add olive oil, salt and pepper and stir with a spoon.
- Let it sit for 30 minutes.
- Slice the tomatoes 1 inch thick.
- Place it in a nice plate (Italian style painted or oval white ceramic plate plate will be amazing for this).
- Place the mozzarella cheese over the tomatoes.
- Add the toasted breadcrumbs.
- Add fresh herbs.
- Finish with salt and freshly ground pepper.