Caprese with Heirloom Tomatoes & Buffalo Mozzarella

 

August is the month of native tomatoes which also means August is the month of the quintessential Caprese.

Start off with heirlooms. So ripe and tender, you barely even need to chew. Sweet, juicy tomatoes freshly sliced and wedged between creamy slices of buffalo mozzarella. Topped with sprigs of aromatic basil and a drizzle of balsamic, Caprese makes eating vegetables (or should I say fruit?) like eating candy.

Makes: 2 appetizer portions

The Ingredients

4 large heirloom tomatoes, washed (Cherokee Purple Tomatoes are my favorite)

1 container ovoline buffalo mozzarella OR “burrata,” a softer, creamier mozzarella  (I like BUF Creamery the best!)

6-8 sprigs fresh basil

2 tablespoons good quality balsamic (I prefer a balsamic glaze, as it’s not as acidic)

Pinch sea salt

 

The Steps

Cut tomatoes into 1/4 inch slices by slicing tomatoes on their sides. Layer on plate.

Gently rinse mozzarella ball. Cut ball into 4 slices. Layer on plate.

Garnish with fresh basil, drizzle balsamic, and add a pinch of sea salt.

Tonight, I had a lovely glass of Sangiovese (I will blog about this grape soon!) with my tomato-mozzarella masterpiece. Bon appétit!

 

The Steps

Cut tomatoes into 1/4 inch slices by slicing tomatoes on their sides. Layer on plate.

Gently rinse mozzarella ball. Cut ball into 4 slices. Layer on plate.

Garnish with fresh basil, drizzle balsamic, and add a pinch of sea salt.

 

Tonight, I had a lovely glass of Sangiovese (I will blog about this grape soon!) with my tomato-mozzarella masterpiece. Bon appétit!

 

 

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