Chef's choice creamy Caprese

Home magazine
Prep Time: 00:30
Servings: 4
Cooking Time:
  • 125ml - sour cream
  • 60ml - milk
  • 5ml - grated lemon rind
  • 15ml - fresh lemon juice
  • - salt and freshly ground black pepper
  • 2 - large balls of buffalo mozzarella balls
  • 250g - red cherry tomatoes
  • 250g - yellow cherry tomatoes
  • 1/2 - red onion, finely chopped
  • - fresh basil leaves
  • - olive oil
Mix the sour cream, milk, lemon rind and juice. Season with salt and freshly ground black pepper and stir through. Slice the mozzarella and place on a platter. Pour the sour cream mixture to cover the mozzarella. Cover it with cling wrap and set aside overnight or refrigerate for about 2 hours.

Halve the tomatoes (if they're large, quarter them) in a mixing bowl and add the red onion and herbs. Stir through and season with salt and black pepper.

Dish the tomatoes on top of the mozzarella cheese and drizzle olive oil over. Serve with ciabatta or French bread.

We live in a world where facts and fiction get blurred
In times of uncertainty you need journalism you can trust. For only R75 per month, you have access to a world of in-depth analyses, investigative journalism, top opinions and a range of features. Journalism strengthens democracy. Invest in the future today.
Subscribe to News24