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Insalata Caprese Recipe
It just doesn't get any easier than this...
|Fresh mozzarella, plum tomatos, fresh basil, good olive oil, sea salt, fresh black pepper|
Slice the fresh mozzarella into discs of a thickness to your liking (I think a thin slice is best no more that .5 inch). Slice the tomato in the same way. To present - Alternate them on a platter - tomato, cheese, basil, tomato, cheese, basil and so on in an overlapping effect. You can make individual rings around the platter, or fashion it to move in a spiral to the center of the platter. I like to put a good bunch of the basil leaves in the center just for presentation sake. Sometimes I will chiffinade some basil and sprinkle over the whole plate. Just before serving, drizzle on some excellent extra-virgin olive oil, sprinkle with salt and pepper and enjoy.
shantihhh says :
Yes so easy! Make sure to use heirloom vine ripened tomatoes and fresh mozzarela-it is softer and hassuch a great taste. Even Costco arries the fresh here in Califoria. We eat this and Greek salad with good imported feta and home cured olives with the heirloom tomatoes all summer. Of course I grow the tomatoes and basil! Oh and we cure our own olives, but I buy the Kalamata and Nicoise olives. Shanti/Mary-Anne
Posted on: 18 February 2008 - 11:57pm
info says :
I have always wanted to try this. It is the easiest Italian dish. Yummy.
Posted on: 18 February 2008 - 11:50pm