Caprese Deconstructed – Amanda Snowden
This week I’m sharing directly from my heart and mind.
Cherry tomatoes – my favorites are Flavor Bombs from HEB
Basil pesto – just a small jar
Fresh Mozzarella – ciliegine size is my favorite
Balsamic Vinaigrette Dressing
I know you’re already fuming because I didn’t include measurements… but a lot of this recipe is just measured with my heart. So bear with me.
Cut the cherry tomatoes in half, followed by the mozzarella balls. I tend to aim for equal ratio tomato halves to mozzarella halves. If the mozzarella you found is just a large ball, cut it into pieces roughly the size of 1/2 of the cherry tomato.
Option one, as a finger food appetizer:
Push a toothpick through one tomato half and one mozzarella half. Arrange on a platter. Drizzle with balsamic vinaigrette, salt, and pepper to taste. Leave ½ cup basil pesto with a serving spoon, and let guests take as they please.
Option two, as a salad:
Combine tomato and mozzarella halves in a large bowl. Mix in approximately 1 tablespoon of basil pesto, and one tablespoon of Balsamic Vinaigrette per 2 cups of tomato/mozzarella halves. Salt and pepper to taste.
I serve this concoction at parties and get-togethers, as well as to myself on any day of the week. It’s fresh and light, and versatile—depending on what flavor I’m feeling that day. Feel free to drop the basil pesto in favor of fresh chopped basil, too. It’s great that way, with some alterations to your amounts… it’s just not as easy to come by around Cotulla!