First caprese of the season! Mortgage Lifter and Italian Oxheart heirloom tomatoes and basil from the garden, fresh mozzarella from Lotsa Pasta, and Baracchi Tuscan olive oil.
Do you love caprese as much as I do? It has to use fresh tomatoes, of course. Just picked from your own garden is best.
And fresh mozz, of course, not packaged shreds. I like to season it with good olive oil, a shot of lemon, kosher salt and freshly ground Tellicherry, with loads of fresh basil chiffonade. I know there are tons of recipes, though. What's your favorite?