This is caprese 2.0. I mean seriously so good. It’s a recipe from the cookbook Plenty that my girlfriend gave me so we could try out recipes together. So easy! You can just serve it as is or toast some yummy crostini and serve alongside.
1/2 tsp fennel seed
grated zest of 1 lemon
15 basil leaves, julienned
2 tsp chopped fresh oregano
2 tsp good quality extra virgin olive oil
2 tsp grapeseed oil (if you don’t have this, just use extra EVOO)
1 garlic clove, crushed
1/2 tsp sea salt
fresh ground pepper
8 or 9 oz buffalo mozzarella
1 ripe medium tomatoes (red or yellow)
To make the marinade, toast the fennel seeds on the stove in a small frying pan until they begin to pop. Transfer to a mortar and pestle and crush roughly. Place the crushed seeds into a small bowl and add the rest of the ingredients for the marinade.
Break the mozzarella roughly with your hands. Smear it with the marinade and set aside for 15-30 minutes.
To serve, cut the tomatoes into wedges and plate along with the marinated mozzarella. Drizzle with extra olive oil and serve.