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MOZZARELLA CAPRESE

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Lobo
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MOZZARELLA CAPRESE

Post by Lobo on Sun 21 Jun 2015, 9:34 pm

MOZZARELLA CAPRESE


Stonehouse Dark Balsamic Vinegar is bold on the palate, but not shrill, and lends drama to a delicious caprese. Be sure to make this in the summer, when tomatoes are at their peak.
Ingredients

  • 1 large ball of mozzarella di bufala
  • 1 large heirloom tomato
  • Basil
  • Stonehouse Garlic Oil
  • Stonehouse Dark Balsamic Vinegar

Directions
Slice the mozzarella 1/4” thick with a sharp knife. Slice tomato 1/4” thick with a serrated knife. Hand tear the basil—this prevents bruising and releases the naturally occurring oils gently. (Alternatively,  substitute Stonehouse's Basil Oil if you are in a climate, season, or location that doesn’t offer fresh basil.)
Add 2 tablespoons or more, if desired, of the Dark Balsamic and enough Garlic Oil to coat the salad (roughly 2 tablespoons).
Finish with cracked black pepper and serve with a nicely chilled white wine. You are now well on your way to a delightful summer salad. Serves 2.

    Current date/time is Thu 30 Mar 2017, 7:47 am