Greetings Friends! Caprese is one of my very favorite salads. There is nothing like the combination of mozzarella with garden fresh tomatoes and basil. Today I'm sharing three variations to tickle your taste buds!
First is an appetizer that is as pleasing to the eye as it is delicious! It is basically Caprese on a stick, or in this case, on a rosemary sprig. If I am serving these for an event, I like to place the sprigs in a vase of water for a day or two prior to preparation. Just remove the rosemary spikes from the lower part of the sprigs before assembling. This is a great appetizer to make ahead as they will stay fresh in the fridge for a few days--I once made 300 in advance! If preferred, you could use longer sprigs and alternate two or more each of basil, fresh water mozzarella and grape tomatoes. Drizzle with balsamic vinegar prior to serving.
Next, how about Caprese pizza? For my single serving pizza, I used a whole wheat tortilla for the crust. I started with a teaspoon of olive oil on the hot griddle, flipping the tortilla for crispness. Then I added shredded mozzarella, sliced tomatoes and basil right on top of the tortilla. I topped it with organic dried oregano. Since it was such a thin crust, I didn't even add any sauce, preferring the taste of the flavorful herbs.
Finally, classic Caprese--in the summer months, I eat this two or three times a week! It is so refreshing and simple! Choose your preference of tomatoes, mozzarella, basil and balsamic vinegar. I like to top mine with cracked black pepper. Enjoy!
Do like to make Caprese salad or have your own favorite recipe? Share the love!
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