caprese © 2011 theCrackerBoxKitchen. All rights reserved.

Insalata Caprese

I’m convinced that in another life, I was an Italian. I love Italian food. And I’m not talking about limp pasta and sauce from a jar. I mean good Italian food. With fresh ingredients, and salty cheeses, and plenty of bread on the side.  Caprese is no exception. This dish is like summer on a plate.

-garden-fresh slicing tomato (I used a homegrown heirloom Brandywine)
-fresh basil
buffalo mozzarella
-balsmic vinegar reduction
-salt & pepper, to taste
-olive oil

Heat 1 cup of balsamic vinegar until boiling. Reduce heat and simmer for approximately 20 minutes, until reduced to a syrupy consistency. (Be mindful when reducing! There’s a fine line between “perfect” and “ruined”.) (Trust me. I burned the first batch!) Remove from heat and allow to cool.

Meanwhile, slice tomato and mozzarella; lightly sprinkle tomato slices with salt and pepper. Stack tomato, cheese, and basil in alternating layer. Drizzle with balsamic vinegar and olive oil. *kisses fingers*  MANGIA!

One Trackback

  1. By B-L-T | theCrackerBoxKitchen 28 January, 2013 at 9:11 PM

Leave a Reply

Your email address will not be published.
Required fields are marked:*