Cappuccino of Tomatoes & Mozzarella

Method:

Toast the ciabatta bread and cut it into thin slices.

Peel the tomatoes and then blend them with the garlic clove, some salt, pepper and a drizzle of olive oil.

Pour the tomato purée in a glass.

Dice the mozzarella and blend it with the milk or single cream. If you can't get enough froth whisk it a bit. Add the lemon zest at this stage.

Set your oven to 400 degrees and drop two separate tablespoons full of grated Parmigiano-Reggiano on a non stick baking tray.

Wait till they have melted and start to brown a bit, take them out they will bring some crunchy texture to the dish

Plunge the bread sticks into the tomato purée, cover with the mozzarella froth and add a bit of pepper and basil.

Wine Pairing: Chablis Premier Cru Montée de Tonnerre 2007