SUNSET® Negroni Caprese
Serves
12SUNSET® Negroni CapreseServes 12
Prep Mins
6060 Mins 60 Mins 120 Mins
Total Mins
60
Ingredients
Marinated Campari Tomatoes
24 Campari Tomatoes, sliced to 1/2″ thick
2 tbsp white balsamic vinegar
Kumato Negroni Slices
8 Kumato Tomatoes, sliced to 1/2″ thick
1 tbsp shallot, minced
1 tbsp extra virgin olive oil
1 tbsp champagne vinegar
1 tbsp orange juice, fresh
1 tsp orange zest
1 tsp honey
1 tsp kosher salt or to taste
1/2 tsp black pepper or to taste
1 tsp Campari Liqueur
Basil Crostini
24 crostini pieces or baguette slices
3 tbsp extra virgin olive oil
1 tsp dry basil, crushed
1/2 tsp kosher salt
Orange Oil
1/2 cup extra virgin olive oil/canola oil blend
2 oranges, zested
1/4 tsp kosher salt
Whipped Citrus Mozzarella
8 oz fresh mozzarella, drained
1/4 cup ricotta (sub mascarpone if needed)
1 tbsp extra virgin olive oil
1/2 tsp lemon zest
1 tsp lemon juice
1 tsp chives, thinly sliced
1/2 tsp kosher salt
1/4 tsp ground black pepper
Directions
- Campari Tomato Slice: Slice uniform sized Campari Tomatoes and slice 1/2” thick. Lightly season the inside of each tomato with EVOO, champagne vinegar, salt, and black pepper. Place the slices on a paper towel and allow them to drain excess juices for 10 minutes. The tomato should stay fresh, juicy, and firm enough to hold.
- Kumato Negroni Slice: Slice uniform sized Campari Tomatoes and slice 1/2” thick. Add shallot, EVOO, champagne vinegar, orange juice, orange zest, honey, basil, rosemary if using, salt, and pepper. Fold gently to combine. Let the sit for 15 minutes to allow all flavors to blend and come together. For a stronger Negroni profile, add non-alcoholic bitters, orange bitters, or a very small amount of Campari if approved. The relish should be bright, sweet-tart, lightly bitter, and tomato-forward.
- Whipped Mozzarella: Blend the fresh mozzarella, ricotta or mascarpone, EVOO, lemon zest, chives, salt, and pepper until smooth and creamy. Transfer to a piping bag or squeeze bottle and store chilled until ready to assemble.
- Basil Crostini: Brush the crostini or baguette slices with EVOO. Sprinkle with chopped basil, and a pinch of salt. Toast until crisp and lightly golden. Allow to cool before using.
- Orange Oil: Using a peeler, remove only the orange zest, avoiding the white pith. Add the oil and orange zest to a small saucepan. Warm gently over low heat for 5–7 minutes. Do not boil or fry the zest; the goal is to gently infuse the oil. Remove from the heat and let the oil steep for 20–30 minutes. Strain through a fine mesh strainer or cheesecloth. Transfer to a squeeze bottle and store chilled until ready to use. Shake gently before service.
- Assemble: Pipe a small amount of whipped mozzarella into the top of each crostini and spread evenly. Place the Kumato Negroni slice over the whipped mozzarella. Pipe a teaspoon amount of the whipped mozzarella and place the Campari tomato on top. Finish with micro basil, orange zest, a small pinch of flaky sea salt, and a few drops of orange oil. Serve chilled or cool, not ice cold.
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