CAPRESE SALAD WITH BUFALLO MOZZARELLA

INGREDIENTS:

160g tomato sliced

.05g basil leaves/ chipponade

2 tbsp. balsamic reduction

1 tsp. olive oil

1 tbsp. pesto sauce

30g buffalo mozzarella/sliced

25g mesclun

1 piece parma ham crostini

1 tbsp. Italian vinaigrette

Sliced focaccia bread

PROCEDURE:

1. Make an X mark using a knife at the bottom part of the tomato.

2. Blanch tomato, peel skin, sliced into three parts, then set aside.

3. Sliced also mozzarella into three parts.

4. Stack sliced tomato, alternating with sliced mozzarella.

5. Get a ring molder and place the sliced focaccia.

6. Place it on a 360 degrees F oven for 5 minutes.

7. Set aside to cool down temperature.

8. Drizzle plate with balsamic reduction and pesto.

9. Place the stock tomato and mozzarella on the plate.

10. Get the focaccia bread ring and insert mesclun (baby greens) and place beside tomato and mozzarella.

11. Drizzle greens with Italian vinaigrette.

12 Top with basil and garnish with parma ham  crostini.