The caprese carasau I’m proposing today is not really a recipe but rather a super tasty idea to serve as an appetizer. It was a hit in my house, and that’s why I’ve decided to share it with you. Besides being original and tasty, it has another strong point: it’s prepared in a few steps, without a scale. So, you just have to try it and let me know what you think.
Other “caprese” recipes you might be interested in:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Caprese Carasau
As you can see, I haven’t specified the quantity of the various ingredients because this is a preparation to be made “by eye,” measuring everything according to personal taste and the number of people to be served. I recommend making it in single-serving format.
- carasau bread
- cherry tomatoes
- burrata
- capers (salted or pickled)
- Taggiasca olives
- Genoese pesto
- paprika
- dried oregano
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Cutting Board
- 1 Bowl
- 1 Small Bowl
Preparation of Caprese Carasau
First, wash the cherry tomatoes, pat them dry with paper towels, and cut them in half.
Transfer them to a bowl and add some capers: both salted and pickled ones are fine. Rinse them under running water and dry them well in both cases.
Then season with a drizzle of olive oil and a pinch of oregano. Mix and let it marinate for fifteen minutes.
In the meantime, pour some oil into a small bowl, add lukewarm water, a pinch of salt, a grind of black pepper, and a pinch of paprika and emulsify everything with a fork until a sauce is obtained. The ratio between oil and water is two to one: for every two tablespoons of oil, add one of water.
Break the carasau bread and lay it on a plate to form a first layer. It should not be moistened with water as it must remain crunchy. The filling already helps to soften it.
Then spread the seasoned cherry tomatoes and capers on top and add the torn burrata. Season each layer with a few drops of the emulsion.
Proceed in the same way to form a new layer of the various ingredients. Finish by adding Taggiasca olives here and there and drops of Genoese pesto. Finally, sprinkle everything with more oregano. I recommend inserting a few small leaves of carasau bread vertically to make your preparation even prettier.
Serve the caprese carasau immediately to prevent the bread from losing its crunchiness. Enjoy! Paola
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