Caprese

Though it’s usually made as a salad (insalata caprese), 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 here) skip it altogether. Little changes to suit my whim. May they serve yours as well!


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.

Yield: 6 canapes
Prep time: 3 min

Ingredients

6 1/4″-slices of a mozarella log
6 slices of medium-width tomato (such as Roma)
3 large (or 6 small) basil leaves, cut into strips
sea salt
coarse-ground pepper
balsamic vinegar
olive oil

Make

Arrange mozzarella on plate. Top each with a tomato slice.

Distribute basil on top of tomatoes.

Lightly salt & pepper, and sprinkle with vinegar and oil.

Notes

Either the oil or vinegar can be skipped if you prefer. Skipping both makes it less messy to eat but more bland as well.

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