WOOD FIRED CRUST
TOMATO SAUCE
FRESH BURRATA CHEESE
FRESH BASIL
MARINATED SAN MARZANO TOMATOES
PARMESAN & ROMANO CHEESES
BALSAMIC GLAZE
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OK LET ME EXPLAIN! We're a seasonal food business, it's not Summer, and this has sliced fresh tomatoes on it. But Winter is starting to feel long, and this week's arctic weather is taking a toll on my spirits. So this one is self-care. I marinate the tomatoes to make them more tomatoey, so even though I didn't pick them, they still taste like sunshine. It's ok to color outside the line sometimes, even if that means buying a tomato in Winter.
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I made the very classic Caprese salad (sliced tomato, fresh mozz, fresh basil) a bit fancier for this by quickly marinating the fresh San Marzano tomatoes to turn up the flavor a little. Instead of regular mozzarella, we used fresh Belgioioso Burratta cheese made with milk from our farm. That creaminess goes so well with the bright tomatoes and a sweet balsamic drizzle. Some grated parm & romano, and fresh torn basil finish it perfectly. The basil really is brighter if it's put on after it bakes. But I can't come to your house and put it on for you. The abuse from freezer to oven makes the basil less pretty, but ALL the flavor is there. It feels fancy, but it's just a few good clean ingredients. A really nice one to share with guests.
