Caprese

Caprese

It’s a warm, overcast day at the Villa. A simple lunch is just what today needs, and preferably nothing that takes heating up the kitchen! I’ll start with insalata caprese, that most distinctively Italian antipasto. Though it’s usually made as a salad (as its name suggests), I like to build little bites out of it. Whether as a platter for a party or a quick snack for myself, it’s an easy and enjoyable burst of flavor.

Now, I do usually make one change from the usual, and that is sprinkling a rich balsamic vinegar over it at the end, something I borrowed from my bruschetta recipe. I also generally either go light on the olive oil or (as in the image above) skip it altogether. Little changes to suit my whim. May they serve yours as well!

Oh: Would you like some as well? Come sit in the garden with me. I’ll make plenty for both of us.

Caprese
A canape version of insalata caprese, and a regular feature at the Villa. The amounts are for only 6 pieces, but it can be multiplied to however many you desire.
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 6 1/4"-slices of a mozarella log
  2. 6 slices of medium-width tomato (such as Roma)
  3. 3 large (or 6 small) basil leaves, cut into strips
  4. sea salt
  5. coarse-ground pepper
  6. balsamic vinegar
  7. olive oil
Instructions
  1. Arrange mozzarella on plate. Top each with a tomato slice.
  2. Distribute basil on top of tomatoes.
  3. Lightly salt & pepper, and sprinkle with vinegar and oil.
Notes
  1. Either the oil or vinegar can be skipped if you prefer. Skipping both makes it less messy to eat but more bland as well.
Aphrodisia http://sybaritesgarden.com/

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