Wednesday, June 1, 2011

Caprese Salad

DSCF5858Caprese salad is nothing more then glorious layers of juicy, red, ripe tomatoes, creamy, soft mozzarella cheese and fragrant, green basil. It’s a great light summer time dish when the days are killer. It’s also great because that’s when tomatoes are in season, making them taste like no other time of year. It’s sad that good ripe tomatoes have such a short window where they’re truly wonderful. While I have never met a tomato I didn’t like, including green ones, everything taste better when they’re in season. I steer away from the traditional and take a slightly route to goodness. I use basil pesto instead of the basil leaves. The traditional flavors are still there, but elevated to another level.
What You Need:
3 large ripe tomatoes
8oz of real mozzarella (not the blocks you find in the dairy isle, but the kind you find in the cheese case)
3/4 c basil pesto
What To Do:
Slice the tomatoes into 5 slices each, then slice the mozzarella into 12 slices and layer it with the tomatoes into 3 row. Drizzle each row with 1/4 cup of the pesto. Enjoy

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