Another recipe for all the tomatoes that have been growing! I love Caprese in any way shape or form, but I like this one because it is nice and bite sized.
I learned how to make a balsamic glaze at my cooking class and I will definitely try that on my next caprese salad, because it tasted even better!
Caprese Salad
From: Elizabeth
Ingredients:
Cherry or grape tomatoes
Fresh Mozzarella Balls (small)
Fresh Basil, chopped
Sea Salt and pepper
Olive Oil
Balsamic vinegar (or balsamic vinegar reduction)
Directions:
1. Cut tomatoes and mozzarella in half (or quarters). Place in a bowl and sprinkle with salt and pepper. Add Basil and drizzle with olive oil and Balsamic vinegar (or glaze).
- To make balsamic glaze/reduction heat balsamic vinegar and reduce by half. Keeps for 1-2 months.
- I've also recently fell in love with this Alaea Sea Salt from Whole Spice when we were visiting my brother in California. It is fantastic especially on tomatoes!
1 comment:
Yum, love Caprese! That sea salt looks awesome, too.
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