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 Recipe: Caprese
This is my favorite starter; even though I make it myself
regularly, I always order it when I eat out.
| Yield |
2-4 servings |
| Time |
20 minutes |
| Tools |
- bowl
- nice plates
- steak knives
- forks
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| Ingredients |
- 1½ c fresh mozzarella cheese
- ¼ c balsamic vinegar
- 2 large tomatoes
- 1 large bunch basil
- ¼-½ red onion, finely diced
- ¼ c good olive oil
- 1 T dried, crushed oregano
- Freshly-ground black pepper
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| Directions |
Cut the mozzarella into ¼-inch slices, spread out in bowl, and douse with vinegar. Set aside. Slice the tomatoes into ¼-inch thick slices. Arrange on plates. Take a slice of mozzarella and rub both sides into the vinegar. Place on top of a tomato slice. Repeat with remaining cheese. Remove the basil stems, then arrange the basil over the tomato-cheese piles. If you like, you can chop or slice the basil first. Sprinkle the diced onion over the caprese. Drizzle with olive oil Sprinkle with oregano and pepper. Serve immediately with knives and forks.
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| Notes |
The ingredients for this dish are very simple, so get the freshest you can. The mozzarella-vinegar soak step is optional; if you prefer, you can just drizzle the vinegar over the caprese with the oil. I really like balsamic vinegar, so I soak the cheese in order to ensure a noticeable flavor. For a picnic or buffet, you might prefer dicing everything up and mixing it into a salad rather than dealing with the individual "towers" of caprese. |
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