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Tomato and Mozzarella Cappuccino

List of ingredients

Serves 2

4 medium-large ripe tomatoes
1 ciabatta loaf
1 buffalo mozzarella
1 cup of milk or cream
2 tbsp grated parmesan
Zest of 1 lemon
Basil leaves
1 clove of garlic
Olive oil
Salt and pepper
Chablis wine

Difficulty : 3 sur 4

Cost 3 sur 4

Sommelier’s tip

 Chablis Premier Cru Montée de Tonnerre

A delicious Mediterranean appetizer combining sweet and fresh flavors. The minerality of a Chablis Premier Cru Montée de Tonnerre will be brought out by the refreshing tomato flavor and creamy mozzarella. The lemon zest enhances the wine’s citrus notes while the parmesan crisp contrasts with its mellow flavors, making a perfect match. 

METHOD

Tomato and Mozzarella Cappuccino/Chablis/Bourgogne/Burgundy/French wine/

Toast the ciabatta and cut into slices. Peel the tomatoes and blend with the garlic, a pinch of salt, a twist of pepper and a spoonful of olive oil. Add the tomato mixture to the verrines. Dice the mozzarella and blend with the milk or cream. Whip if the mixture isn’t fluffy enough. Add the lemon zest. Turn on your oven, and divide the grated parmesan into two piles on baking parchment, leaving space between the two. Place in the oven until golden.  Place the slices of ciabatta in the tomato puree and pour the mozzarella cream on top. Decorate with a twist of pepper and a little basil.
Add the parmesan crisp and enjoy!

THE AUTHOR OF THIS RECIPE

Recipe created by Arnaud Valour, owner of the Bourgogne and Chablis specialized wine cellar and wine bar in Chablis S.Chablis.
Link to twitter S.Chablis - www.schablis.com

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