Chef Rhys Lewis introduces a new take on the traditional caprese salad by incorporating crispy ciliegine mozzarella, creamy mascarpone, and fresh garden tomatoes, topped with pesto and balsamic reduction. The dish offers a textural and temperature contrast, perfect for a refreshing summer meal.
Chef Rhys Lewis offers a fresh twist on the classic combination of mozzarella, tomatoes, and basil. By crisping small mozzarella balls, known as ciliegine, he creates a varied texture and temperature contrast. The dish is further enhanced with creamy mascarpone to balance the acidity of garden tomatoes. Pesto and balsamic reduction drizzle add finishing touches. All components can be prepared in advance and served chilled.
