Tuesday, September 20, 2011

Insalata Caprese

This is a really easy appetizer, but you can make it whenever you want for a light and satisfying lunch, too.  Ultimately fresh basil works best, but since I was making this in a pinch, I just used lots of dried basil from my spice rack.  I also usually don't use the boccini mozzarella balls, but instead get the larger slices, but again...in a pinch, it'll work!

Insalata Caprese
- 1-2 medium sized heirloom (or slicing) tomatoes. sliced thickly
- 14-16 boccini mozzarella balls (or one large slice of mozzarella per slice of tomato)
- 2 tablespoons olive oil
- 2 tablespoons Moden balsamic vinegar 
- salt, pepper, basil to taste (or put 1 leaf basil per slice of tomato)

Slice the tomato and mozzarella. Layer them with basil on the plate.  Season, and drizzle the dish with the olive oil and balsamic vinegar.  It's that easy.  

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