The name of the recipe means a salad in the style of Capri. This year we have a climate that must be similar to southern Italy as the tomatoes are abundant and delicious and the basil is vibrant and prolific.
On a large platter, place thin slices of sourdough bread, place medium thick slices of fresh tomatoes on the bread; on the tomato slices place a thin slice of fresh mozzarella cheese and top the cheese with one or two leaves of freshly picked green and/or purple basil; lightly drizzle organic extra virgin olive oil over each stack. Finish with cracked black pepper and cracked sea salt to taste.
These were served at a small dinner party recently as one of the appetizers. The entire meal was a series of appetizers. The Caprese went fast and everyone loved the summer flavors.
A note about fresh mozzarella: once opened, the cheese needs to be consumed pretty much right away. The mozzarella should be all gone by the end of the next day's meals.