My best caprese ever!

With local heirloom tomatoes and basil. Even the burrata is local. I think the salt is Mediterannean

That looks a lot better than what the hotel called caprese at lunch today (I was at an accounting seminar).

[Jenise]

Looks gorgeous, Jacques. I had it as a main course last night myself, but such is my tomato addiction I could yours right now. And again for breakfast tomorrow.

Ah, beautiful....tomatoes, this time of year are my passion. I'm in love with the colors. A local grower, just three minutes from my house, is having a tomato fest in a few weeks. Local chefs are coming in and picking from his fields early in the morning and cooking up wonderful foods for a brunch. We are going to be there, because it involves heirloom tomatoes in all their glory. Can't wait!

Wow!

Looks eminently edible.

I feel so lucky that we have a farmer's market in my town every Friday. Walking distance, and the tomatoes and corn are terrific. I can also get very good fresh Mozz but I am jealous of the Burrata.

You know what I do for a variation? I get green zebras, and maybe those yellow ones that look like lemons, and cut them up and sneak on a bit of salt and (the secret ingredient, a tiny sprinkle of sugar) -- then make 'em up with fresh mozzarella etc. It is like eating a very refreshing dessert. It would be a good flavor for gelato come to think of it.

It is like eating a very refreshing dessert. It would be a good flavor for gelato come to think of it.

Have no fear, your dreams are answered: http://brunosdream.com/blog1/?p=359

I feel so lucky that we have a farmer's market in my town every Friday. Walking distance, and the tomatoes and corn are terrific. I can also get very good fresh Mozz but I am jealous of the Burrata.

Frank, the burrata is from Connecticut, I bought it at... gulp... ...gulp...Costco