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The Sauce (skip this step if using the bleu olive's 18 Year Traditional Balsamic Vinegar!)
In saucepan, add balsamic and heat until reduced by half-watch carefully! Then, add butter and stir gently to combine. Set aside.
Recipe and Assembly
Rinse, dry, then cut tomatoes in generous slices.
Pat the mozzarella dry, then cut in a thickness to match the size of your tomato slices.
Rinse and dry the basil. Choose similarly-sized basil leaves and remove stem.
To assemble- Place one slice of mozzarella in the center of the plate, then one slice of tomato and top with the basil leaf (shinier side up).
Drizzle the balsamic reduction in a zigzag or other decorative pattern on the platter or individual serving plates. Arrange the salad on top, then drizzle with the bleu olive's Basil Extra Virgin Olive Oil and Serve!
Tips: Refrigerate until 10 or 15 minutes prior to serving.
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