We know Labor Day has come and gone, but we are still on a fresh summer tomato high. This update of a classic caprese combines heirloom tomatoes, basil from our garden, mozzarella and the kicker: orange-scented olive oil. Grab it at Emporio, and then get into the kitchen!
1/2 baguette, cut into 1-inch pieces
Salt and pepper
Five heirloom tomatoes, halved or cut into 1/2-inch wedges
Large ball of buffalo mozzarella cheese, cut into large pieces
Preheat the oven to 350°. On a large baking sheet, toss the baguette pieces with 2 tablespoons of the extra-virgin olive oil and season with salt and pepper. Bake, tossing occasionally, until crisp and golden, 10 to 12 minutes. Let cool.
In a large bowl, gently toss the tomatoes with the remaining 3 tablespoons of extra-virgin olive oil. Season with salt and pepper. Arrange the tomatoes and mozzarella on a platter. Top with the croutons and drizzle with the orange oil. Garnish with the basil and serve.
Gather your ingredients at Emporio, and then savor this delicious combination.
Adapted from Food and Wine magazine.