Friday, May 18, 2012

Caprese Salad

 I plan on making a lot of these this summer with my hopefully abundant tomato and basil harvest.

 Slice the tomatoes, lay them on paper towels and sprinkle them with sea salt.

 My new secret weapon!  My daughter bought me this smoked olive oil for my birthday.  Oh wow!  This is life changing!

 Slice fresh Mozzarella, and alternate it with basil and tomatoes.  Sprinkle freshly cracked black pepper over it, sprinkle it with a bit of sea salt, drizzle some white balsamic vinegar and dark balsamic glaze.  Drizzle some of the smoked olive oil or regular olive oil over it.

 Brush some bread with melted butter mixed with minced garlic and fresh parsley.

Broil these until they begin to brown.  Cut these into slices and serve as a base for the Caprese salad.