Tuesday, October 25, 2011

Caprese Two Ways

Caprese is a classic Italian appetizer. It's simple flavors that taste just beautiful together. You can make it in many different ways. We were taking these to a winery finger food, so we went the grape tomato/toothpick route. You can also slice up some Romas and build caprese stacks. We've also seen it done with beefsteak tomatoes. 

Here's what you need:
1 small container of grape/cherry tomatoes
1 small container of fresh mozzarella pearls
1 package of fresh basil
olive oil
balsamic vinegar

Here's what you do:
Start reducing about 3 Tbsp of balsamic vinegar in a small saucepan.

While your vinegar is bubbling away, build your mozzarella-basil-tomato stacks. Tear the larger basil leaves into smaller pieces.

Divide the stacks into two separate containers.

Drizzle olive oil over one container of the caprese.

By now, your balsamic should have reduced by half.

Drizzle that over the top of the other container of caprese.

And that's it! Enjoy!

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