Tuesday, May 21, 2013
Tomato Caprese Two Ways
May through September you can find homegrown tomatoes at Country Harvest Greenhouse.
Makes a wonderful light dinner or a nice side dish.
Large slicing tomato(es)
Kosher sea salt
Prep: Wash and pat dry your tomatoes and basil. Slice tomatoes and fresh mozzarella to similar thickness. Chiffonade the basil.
To assemble, layer tomatoes and mozzerella on a plate or platter. Sprinkle the basil on top. Sprinkle on sea salt to taste, then drizzle with balsamic vinegar and olive oil.
CAPRESE PARTY BITES
These tasty little skewers -- meant to eat all in one bite -- are always a fresh and flavorful hit at parties.
Cherry or Grape Tomatoes
Kosher Sea Salt
Long toothpicks or short skewers
*Note: Quantities of each ingredient depend on the number of skewers you want to make. You will need equal parts of each, unless you'd like to go crazy and mix up the recipe a little.
Prep: Wash and pat dry your tomatoes and basil. Cube fresh mozzarella to similar size as your tomatoes.
Next, chop off the end of each tomato. You're just looking to provide a flat surface so that the little skewers will stand upright on your platter when you serve them.
To assemble, first place a mozzeralla cube, then a basil leaf, and end with the tomato, with flat side facing away from the basil leaf.
Sprinkle with sea salt, then drizzle with olive oil and balsamic vinegar.