I think that really is the key to good Caprese. Because it consists of a handful of ingredients, those ingredients need to be the very best you can find/afford. Yes, rubbery mozzarella is just fine on top of a pasta bake where it just melts anyway but if eat it ‘raw’, you need the very best. I used a really good buffalo mozzarella for this caprese bruschetta but you could use fior di latte as well. The tomatoes I used were left on the window sill for a few days to reach sweet, juicy perfection. I served the sliced tomatoes and mozzarella on toasted ciabatta and finished it off with fresh basil leaves, a good squeeze of lemon, a drizzle of olive oil and a good sprinkling of both salt and pepper. Such simplicity but just so damn good. I also love this done with baguette in mini-form which works so well as a snack or canapè. Mostly I just make it for a quick, no-fuss lunch and sigh with pleasure with every bite.
