Smørrebrød with Tomato, Mozzarella and Basil

Name: Smørrebrød with Tomato, Mozzarella and Basil
Prep time: 10 min
Total time: 10 min

June 15, 2011

Prep 10 min Total 10 min

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.

Tomato open sandwich assembly with mozzarella and basil © kvalifood.com

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.