Smørrebrød with Tomato, Mozzarella and Basil
Tomato Open Sandwich with Mozzarella and Basil © kvalifood.com
Tomato open sandwich with mozzarella and basil is essentially an Italian caprese translated into the Danish smørrebrød format on dark rye bread. The rye bread’s malty, slightly sour flavour actually makes for a more interesting base than the white bread normally used for caprese. Use ripe, seasonal tomatoes — different colours give variation in both flavour and appearance. The basil oil concentrates the herb’s flavour and delivers an intense, aromatic finish, while the balsamic glaze adds a sweet-sour depth that ties everything together.
Ingredients
Yields 4 servings
Basil oil
- 1 bunch basil
- ½ dl olive oil
- Salt
Assembly
- 4 slices dark rye bread
- Butter, for the rye bread
- 4 ripe tomatoes (different colours if possible), in thick slices
- 1 ball fresh mozzarella, sliced
- Fresh basil
- Flaky salt
- Coarsely ground black pepper
- Balsamic glaze
Directions
Basil oil
Blend basil and olive oil. Strain through muslin. Season with salt.
Assembly
Butter the rye bread. Alternate tomato slices and mozzarella slices on top. Drizzle with basil oil and balsamic glaze. Garnish with fresh basil, flaky salt and pepper.