1 Mozzarella (preferably made from buffalo milk)
- 1 tomato, San Marzano
- 3-4 Basil leaves
- Olive oil
- Salt and pepper.
- 50 g of Céleste caviar
Cut the tomato and mozzarella into slices (make sure to drain the mozzarella before cutting).
Arrange them nicely on a plate.
Season with black pepper, salt, and basil leaves, to taste.
Drizzle with olive oil and dress with Céleste Caviar.