Shrimp

 

By  Buhr • Photography by Brian W. McDonald

6 vine-ripened tomatoes
8 large cloves garlic, finely chopped
2 cups chopped or shredded basil
1 cup baby mozzarella balls, sliced in half
2 tablespoons red wine vinegar
1/4 cup olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste

Chop tomatoes over a bowl to preserve the juices. Add garlic, basil and mozzarella, along with red wine vinegar and olive oil. Generously add salt and pepper. Allow to rest for a minimum of 30 minutes. Serve with baguette crostini.

For baguette crostini:

1/4 cup olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1 baguette

Slice baguette diagonally into 1/4-inch thick slices. Brush with olive oil. Season with salt and pepper. Bake at 350°F for 8 minutes. Serve with bruschetta-style caprese salad.