TOMATO AND MOZZARELLA SALAD WITH BASIL ESPUMA

Wash the basil, shake it dry, and coarsely chop it. Peel and mince the garlic clove. Then, place the basil, garlic, Parmesan, salt, and cold olive oil into a blender and purée into a smooth pesto.

Transfer the finished pesto to a bowl and mix thoroughly with the cream. Then, pass the mixture through a sieve into the Kisag Whipper using a funnel. This removes any coarse particles and ensures a smooth, uniform espuma.

Sustainability Tip: Do not throw away the pesto residues left in the sieve; these will be used in the next step.

Close the Whipper, pressurize it with a Whipper charger, and then shake vigorously ten to twelve times. Afterwards, place the Whipper in the refrigerator to chill for at least 30 minutes.

Preheat the oven to 180 °C convection (fan oven). Thinly spread the pesto residues from the sieve onto the bread slices. Place the slices on a baking sheet lined with parchment paper and bake in the oven until golden brown and crispy.

Wash and halve the tomatoes. Drain the mozzarella and halve it as well. Arrange the tomatoes and mozzarella decoratively on the plates.

Dispense the well-chilled basil espuma from the Whipper directly onto the plates. Garnish as desired with fresh basil leaves, a drizzle of olive oil, or freshly ground pepper, and serve with the warm, crispy pesto bread slices.

This dish impresses with its perfect balance of freshness, creaminess, and texture. Whether you want to serve this creation as an elegant appetizer or as part of a relaxed summer evening, it pairs beautifully with other culinary elements:

From the Grill
When you fire up the grill, the Mediterranean flavors of tomato, basil, and garlic harmonize wonderfully with subtle smoky notes. Perfect accompaniments include grilled chicken breast, juicy pork chops, or fish dishes such as pan-seared pike-perch fillet and seafood. For a vegetarian option, you can serve grilled eggplant and zucchini slices.

As an Elegant Appetizer
If you choose to feature this recipe as an elegant starter in a multi-course menu, light, Italian-inspired dishes are ideal for the main course. A creamy lemon risotto with scallops or delicate linguine in a light white wine sauce beautifully continues the elegant theme. Meat classics like a tender beef fillet or a traditional Saltimbocca alla Romana also make excellent pairings.

Additions for a Summer Apéro Buffet
Simply complement the table with a selection of Italian antipasti, such as thinly sliced Parma ham, spicy salami, and marinated olives. The combination of sweet melon and savory cured ham also creates a delightful flavor contrast.

The Perfect Wine Pairing
To elegantly balance the natural acidity of the tomatoes and the richness of the cream espuma, a crisp, well-chilled white wine like a Sauvignon Blanc or a classic Swiss Fendant is highly recommended. A dry rosé also pairs wonderfully with this dish. As a non-alcoholic alternative, you can serve water infused with cucumber and mint, or a bitter Sanbitter on ice.