Caprese Salad
One of the easiest and attractive appetizers, featuring the colours of the Italian flag - red, white and green. Caprese salad can be assembled in any way you choose. The only 'tricky' part is making the balsamic reduction, a process that needs attention so the vinegar doesn't boil away. Thickly cut mozzarella slices and beefsteak tomatoes work well here, served on crostini or baguettes. But also consider cutting cherry tomatoes in half, cubing the mozzarella and tossing them with basil. Add croutons to the salad, if you like.
Don't have fresh basil? Use heaping spoonfuls of dried basil instead. Worried about making a balsamic reduction? Drizzle it from the bottle instead. Appetizer, side dish or main? Whatever you want - there are no rules.
More Appetizer options: Marinated Tomatoes, Roasted Tomato with Basil and Balsamic
Time: 20 minutes
Serves: Adjust according to the number of diners.
Ingredients
1/4 - 1/2 cup balsamic vinegar, according to the number of diners
Mozzarella, cut thickly
Tomatoes, cut thickly
Basil leaves, stems removed, torn if large
Crystal Salt
Olive Oil (optional)
Method
In advance, pour the balsamic vinegar into a small pot and bring to a boil over medium-high. Boil/simmer for 10-15 minutes until reduced to a syrup, keeping a close eye to avoid all the liquid boiling away. Remember that the cooking process continues after you remove the pot from the heat. Less is more - you can always reheat the vinegar if it's not quite thick enough.
Let the syrup come to room temperature. If you want to use it right away, put it in the fridge to cool quickly. If the syrup thickens too much in the fridge, heat the pot on low for a brief time, stirring continually. Remove from the heat as soon as the vinegar has softened.
When the syrup is ready, cut the tomatoes and mozzarella, de-stem and tear the basil leaves. Lay them on a plate in a pattern (shown below). Sprinkle with crystal salt, drizzle olive oil all over (if desired), and then drizzle with the balsamic reduction.
Serve on crostini or baguettes, or as is, if using as a side dish or main dish.
One of the easiest and attractive appetizers, featuring the colours of the Italian flag - red, white and green. Caprese salad can be assembled in any way you choose. The only 'tricky' part is making the balsamic reduction, a process that needs attention so the vinegar doesn't boil away. Thickly cut mozzarella slices and beefsteak tomatoes work well here, served on crostini or baguettes. But also consider cutting cherry tomatoes in half, cubing the mozzarella and tossing them with basil. Add croutons to the salad, if you like.
Don't have fresh basil? Use heaping spoonfuls of dried basil instead. Worried about making a balsamic reduction? Drizzle it from the bottle instead. Appetizer, side dish or main? Whatever you want - there are no rules.
More Appetizer options: Marinated Tomatoes, Roasted Tomato with Basil and Balsamic
Time: 20 minutes
Serves: Adjust according to the number of diners.
Ingredients
1/4 - 1/2 cup balsamic vinegar, according to the number of diners
Mozzarella, cut thickly
Tomatoes, cut thickly
Basil leaves, stems removed, torn if large
Crystal Salt
Olive Oil (optional)
Method
In advance, pour the balsamic vinegar into a small pot and bring to a boil over medium-high. Boil/simmer for 10-15 minutes until reduced to a syrup, keeping a close eye to avoid all the liquid boiling away. Remember that the cooking process continues after you remove the pot from the heat. Less is more - you can always reheat the vinegar if it's not quite thick enough.
Let the syrup come to room temperature. If you want to use it right away, put it in the fridge to cool quickly. If the syrup thickens too much in the fridge, heat the pot on low for a brief time, stirring continually. Remove from the heat as soon as the vinegar has softened.
When the syrup is ready, cut the tomatoes and mozzarella, de-stem and tear the basil leaves. Lay them on a plate in a pattern (shown below). Sprinkle with crystal salt, drizzle olive oil all over (if desired), and then drizzle with the balsamic reduction.
Serve on crostini or baguettes, or as is, if using as a side dish or main dish.