This classic dish gets a seasonal update with sweet heirloom tomatoes.
Heirloom Tomato Caprese
3/4 cup of small heirloom cherry tomatoes (such as Sun Gold or Sweet 100), halved
1/2 teaspoon of kosher salt
1 tablespoon plus 1 teaspoon high-quality extra virgin olive oil
1 to 2 ounce ball of mozzarella
Fleur de sel
4 to 5 micro basil
Mix tomatoes, salt, and oil in a small bowl. Let stand, tossing occasionally, until juices release from tomatoes and oil and juices have become saucelike, about 15 minutes. Place mozzarella off-center on a large plate. Spoon tomatoes and juices from bowl around one side of the cheese. Sprinkle tomatoes with sea salt; scatter basil all over. Place Crostoni Bagnati next to the cheese.
Original article: bon appetit