More Great Recipes: Appetizer

Caprese Salad with Basil Oil and Herbed Sea Salt


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Member since 2009

Serves 4 | Prep Time 10 minutes | Cook Time 1 minute

Ingredients

4 Heirloom or Vine-Ripened Tomatoes, ends discarded and sliced ½ inch thick
2 balls fresh mozzarella, sliced ½ inch thick
4 leaves fresh basil
Grape or Cherry Tomatoes (optional)
For the Basil Oil:
2 cups basil
ice bath
1/2 cup olive oil
salt
For the Basil Sea Salt:
2 tsp dried basil
1 tsp sea salt
Good Quality Balsamic Vinegar


For the Basil Oil: Blanche basil in boiling water. Shock in ice bath and set aside.




Place basil into a blender with ½ cup olive oil and a pinch of kosher salt and puree until smooth. Pass through a fine chinois or strainer.


For the Basil Sea Salt: Crush dried basil with a mortar and pestle until it becomes a powder. Mix with 1 tsp sea salt. Set aside.


To Plate: Place alternating slices of tomato and mozzarella in the center of the plate, starting and ending with a tomato slice (you should have three slices of tomato and two slices of mozzarella). Repeat with the other three tomatoes. Top with a fresh basil leaf.


Drizzle basil oil over tomatoes and around plate. Drizzle lightly with balsamic vinegar (careful not to use too much).


Pairs Well With


Notes

You have really been posting some great recipes . This one is going on my list for the first cookout of the season .

A dash of local for every season
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