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RECIPE # 5019 CAPRESE SALAD Tue. June 11, 2013

RECIPE # 5019 CAPRESE SALAD Tue. June 11, 2013

CREATED Jun 11, 2013

CHRIS CUNNINGHAM / SUNSET GRILL

4 Sliced Heirloom tomatoes 

4 Balls of Buratta ( or any mozzarella ) Cheese 

1 oz. Basil

1/2 c Olive Oil 

White Balsamic Reduction

Sea Salt & Ground Pepper

Blanch basil leaves in salt water then shock in ice water, squeeze leaves dry. Place in blender with a ½ cup olive oil and blend till smooth. Layer thickly sliced tomatoes and sliced cheese one after the other overlapping on plate. Reduce balsamic till syrup consistence. Drizzle tomatoes and cheese with basil oil and balsamic. Season with sea salt and fresh ground pepper.