1. The Recipe: Caprese Toast, à la Table Savouriche

Ingredients (serves 2):
– 2 slices of rustic sourdough, toasted
– 1 large ripe tomato (or a few heirloom cherry tomatoes), sliced
– 1 ball of fresh mozzarella, sliced
– A handful of fresh basil leaves
– Extra virgin olive oil
– Sea salt and freshly ground black pepper
– Optional: a drizzle of balsamic glaze

To assemble:

1. Lay the toasted bread on a plate like it’s about to be honored.

2. Gently layer the tomato and mozzarella slices, alternating them like a well-rehearsed duet.

3. Add torn basil leaves with no particular order — beauty lies in the mess.

4. Drizzle generously with olive oil, then season with salt and cracked pepper.

5. If you’re feeling indulgent (or dramatic), finish with a swirl of balsamic glaze.

Serve immediately, ideally near an open window or someone you love.

2. La Note du Jour

In Italy, this would be called bruschetta, in France perhaps just a tartine.
But across borders, this is a meal that doesn’t shout. It hums.
It’s a reminder that ingredients don’t need to be reinvented — just respected.

3. Savouriche Pick of the Week

Ligurian Olive Oil with Lemon Zest

Not your everyday olive oil — this one is cold-pressed in the hills of Liguria and infused with sun-dried lemon zest. It’s bright, aromatic, and makes even a humble piece of bread taste like it came from a seaside trattoria.

We drizzle it over Caprese Toast, yes — but also roasted vegetables, grilled fish, or even a bowl of plain rice when creativity runs low but standards stay high.

A few links where you can find oils inspired by the Ligurian process:

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