Deconstructed Caprese Recipes

DECONSTRUCTED CAPRESE SALAD PARTY PLATTER

Steps:

• If you are toasting baguette: preheat oven to 400, slice bread 1" thick, place on a cookie sheet and toast until just golden. Set aside.
• Remove cheese from water and pat dry. Place cheese on platter with room for other ingredients in between. (I usually do one toward the upper right corner, center left, and one toward the lower right, see photos)
• Place rows of arugula and basil leaves, baguette slices, and tomatoes in a free form style on board. Fill in any empty spaces
• Drizzle everything except the bread generously with olive oil and balsamic glaze then sprinkle with a good sea salt (no table salt please)
• Leave the glaze and sea salt by the board, so as people take what they want, they can drizzle with more glaze and add sea salt as desired!

DECONSTRUCTED CAPRESE

Steps:

• 1. Thread a cherry tomato onto a skewer followed by a piece of basil, a mozzarella ball, and a bread cube. Repeat so that the skewer has two of every item. Add a third cherry tomato on the end of the skewer. Snap the pointed end off the skewer and discard. Repeat with the remaining ingredients.
• 2. Pack the skewers in a container or wrap them gently in aluminum foil.

CAPRESE SALAD WITH BALSAMIC REDUCTION

Steps:

• Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool.
• Arrange alternate slices of tomato and mozzarella cheese decoratively on a serving platter. Sprinkle with salt and black pepper, spread fresh basil leaves over the salad, and drizzle with olive oil and the balsamic reduction.