Friday, March 2, 2012

Caprese Salad

OK, maybe I have been watching entirely TOO much of the Food network. BUT we are trying some pretty tasty food. I am currently in love with the Heirloom tomato pack from the Green Barn.
 It is the next best thing to fresh tomatoes from the garden.  

Caprese Salad
As many tomatoes as you want. In summer I slice the large ones, now I am cutting these yummy cherry tomatoes in half.
Glaze with Balsamic vinegar of Modena (you can make your own balsamic vinegar reduction, but I LOVE this stuff. My sister in law found it for me several years ago. )

Real Mozzarella cheese
Fresh Basil leaves
Olive oil for drizzling
sea salt and pepper

Slice tomatoes in half, top each half with a cube or the cheese, add a small piece of the fresh basil, add top tomato. I put a toothpick through the cherry tomatoes. You don't need a "top" with regular tomatoes. 
Drizzle olive oil and the Balsamic glaze over the tops. Sprinkle with the salt and pepper.  Serve with a crusty bread, or with beef for dinner. We eat them with everything! 

Again, I remind you I am NOT a photographer, I am a cook!