Plum caprese

Name: Plum caprese
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 40 g clarified butter; 2 slices toast bread; 2 tbsp unsalted, shelled pistachios; 1 garlic clove; 2 pinches salt; 3 tbsp balsamic vinegar; 3 tbsp olive oil; 2 tbsp plum jam; ¼ tsp salt; 400 g plums; 300 g tomatoes; 300 g Mozzarellas di bufala (buffalo mozzarella); 4 sprigs oregano

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Croutons

40 g clarified butter

2 slices toast bread, cut into cubes

2 tbsp unsalted, shelled pistachios, coarsely chopped

1 garlic clove, squeezed

2 pinches salt

Dressing

3 tbsp balsamic vinegar

3 tbsp olive oil

2 tbsp plum jam

¼ tsp salt

Salad

400 g plums, pitted, cut into segments

300 g tomatoes, in slices

300 g Mozzarellas di bufala (buffalo mozzarella), torn into pieces

4 sprigs oregano, leaves torn off

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How it's done

Croutons

Heat the clarified butter in a non-stick frying pan. Add the bread, pistachios and garlic, toast for approx. 5 mins. until golden brown, season with salt.

Dressing

Combine the balsamic, oil and jam, season with salt.

Salad

Serve the plums, tomatoes and mozzarella on a platter. Drizzle with the dressing, scatter the croutons and oregano on top.

How-tos

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4 people

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