American Flag Caprese Salad With Blueberry Balsamic Vinaigrette Recipes

AMERICAN FLAG CAPRESE SALAD

Steps:

• Preheat the oven to 375°F.
• Wash blueberries, wash and slice tomatoes, and dry the fresh mozzarella slices. Set aside.
• Cut 12 mini stars out of 3 slices of fresh mozzarella using a mini star cutter. Set aside.
• With a serrated knife, slice the baguette on the diagonal into 20 even slices. Brush each slice on both sides with olive oil and place in a single layer on a baking sheet. Bake for 6-8 minutes, until lightly toasted and golden brown around the edges.
• Make the Blueberry Balsamic Drizzle, by whisking the wild blueberry preserves, olive oil and balsamic vinegar together until well combined. Set aside.

AMERICAN FLAG CAPRESE SALAD WITH BLUEBERRY-BALSAMIC VINAIGRETTE

Steps:

• Trim the stem end off each tomato, so they sit flat on their cut sides. Discard the ends or save for another use.
• Begin assembling an American flag by arranging one row of 10 tomatoes, cut-side down, on a large platter or cutting board. Arrange a row of 10 mozzarella balls directly below the tomatoes, and repeat with another row of tomatoes, another row of mozzarella balls, and another row of tomatoes. On the third row of mozzarella balls, add 5 more to extend the row to the left. Repeat with tomatoes and mozzarella balls two more times, ending with tomatoes.
• Set aside 1/4 cup blueberries. Arrange the remaining blueberries in a square to the right of the shorter rows of tomatoes and mozzarella balls.
• Slice mozzarella into 4 pieces, then cut each piece into quarters. Using a paring knife, cut a star from each quarter, creating 16 stars total. (Alternatively, use a small star cookie cutter.) Gently arrange the mozzarella stars on top of the blueberries.
• Combine the reserved 1/4 cup blueberries, oil, vinegar, honey, shallot, salt and pepper in a blender; blend until smooth. Scatter basil leaves around the flag, if desired, and serve with the dressing on the side.

AMERICAN FLAG CAPRESE SALAD

Steps:

• Cook the potatoes in generously salted boiling water until fork-tender but not falling apart, about 20 minutes. Drain well and allow to cool completely. Cut in half crosswise.
• Fill a pastry bag, fitted with a small star tip, with the herbed cheese spread. Cut a piece of parchment large enough to fit a 12- by -17 1/2-inch wooden cutting board. Put a dab of cheese spread on the underside of each corner of the parchment to help it adhere to the cutting board.
• Pipe and spread a thin layer of cheese spread in to a 6 1/2- by -9 1/2-inch rectangle in the upper left corner of the parchment. Arrange the potatoes in rows, cut-side-up, on top of the cheese. Pipe the remaining cheese in between the potatoes to make stars for the flag.
• Drizzle the remaining empty portion of parchment with half of the oil then sprinkle all over with the basil. Starting from the top, make a line of tomato halves, cut-side-up, followed by a line of mozzarella halves, cut-side-down. Repeat with the remaining tomatoes and mozzarella. Drizzle everything with the remaining olive oil and sprinkle with salt.