Crumpets Caprese
The taste of Capri, right here in your kitchen!
This is utterly delicious for a sunny lunch.
| Preparation: 5 minutes | Serves: 4 crumpets |
| Cooking: 5 minutes | Unbuttered crumpets |
| Ingredients | Quantity (metric) | Quantity (imperial) |
|---|---|---|
| Cherry tomatoes | 100 g | 3.5 oz |
| Buffalo mozzarella | 125 g | 4.4 oz |
| Basil leaves (small or torn) | 1.5 tbsp | 1.5 tbsp |
| Extra virgin olive oil | 3 tbsp | 3 tbsp |
| Balsamic vinegar | 1 tsp | 1 tsp |
| Salt and pepper | Plenty | Plenty |
| Garlic clove | 0.5 | 0.5 |
METHOD
- Cut the cherry tomatoes into about 3 slices each. Multi-coloured cherry tomatoes are sure to impress your friends.
- Mix 1 tbsp of the olive oil, the balsamic vinegar and salt and pepper, and pour over the tomato slices, coating well.
- Break the mozzarella into small chunks.
- Get your basil ready.
- Rub the inside of the garlic onto the tops of the crumpets while still warm.
- Drizzle over the remaining olive oil.
- Add the mozzarella, then the tomatoes, together with as much of the sauce as you like, then the basil.
- Crack open the rosé.
