One summer, my husband, Stephen, and I spent time in the Tuscan coastal town, Viareggio. Many sunny hours were spent reading books and sipping Aperol Spritz’s under our umbrella at the Corallo Beach Club. We loved our long, romantic lunches at their outdoor trattoria. One of my fondest recipe memories was the Caprese Corallo . A juicy, ripe tomato carefully sliced open with a dollop of creamy burrata cheese and topped off with fragrant basil and drizzled with EVOO and aged balsamic vinegar. So exquisite and straightforward. A fun alternative to the classic sliced Caprese Salad. Please try with a chilled glass of Poggio Grande Tagete Marsanne-Rousanne white wine from the Val d’Orcia region in Tuscany.
See ingredients, directions and pairings.
1 Small, Ripe Tomato, per Person, partially sliced in wedges keeping the base of the tomato attached to the wedges
A Dollop of Fresh Burrata Cheese, in water
EVOO, to drizzle
Aged Balsamic Vinegar, to drizzle
Sea Salt, to taste if desired