Want the ultimate hors d’oeuvre that's elegant in presentation but so quick and easy to make for a forthcoming party? Then look no further than the Balsamic Caprese. Made with fresh and simple ingredients, this is sure to be a great hit.
Course Appetizer, Salad, Side Dish, Snack
Cuisine Italian, Mediterranean
Keyword Balsamic Vinegar, basil leaves, black pepper, bread, bruschetta, caprese, italian, mozzarella cheese, pine nuts, reduction, Tomato
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Raw, Vegetarian
8Oz.Mozzarella CheeseCut into 1/2-inch thick rounds
1/4CupItalian Basil LeavesFresh, shredded
1TablespoonBalsamic VinegarFor reduction
2LargeTomatoDiced into 1/4-inch thick rounds
1/4TeaspoonSea SaltCoarse
1/2TeaspoonBlack PepperFreshly ground
2TeaspoonPine NutsGently roasted. Optional
Instructions
In a thick bottomed dish, pour balsamic vinegar and stir on medium flame until it reduces to half the quantity and becomes thick and viscous. Set aside. Allow the reduction to cool, then transfer to an air-tight jar and store in the pantry for longer term use.
Lay out the sliced mozzarella on a tray. Use a spoon to smear a bit of the reduced balsamic vinegar on top of each cheese slice.
Place a tomato slice on each of the mozzarella slice, top it with shredded basil leaves, sprinkle salt and pepper. The picture has basil leaves under the tomato. Drizzle olive oil and finely chopped garlic on top (both are optional). Serve!
If you want to serve this with bread (thinly sliced French baguette works best), first smear a little olive oil or butter on both sides of the bread and lightly toast either in the over or on a pan on the stove top. The crunchiness is up to your taste. I prefer it mildly crisp. Then, place the remaining ingredients, as detailed above, over the bread slices and serve when the bread is hot. I skipped the bread since I wanted to provide a gluten free/grain free/Keto option to enjoy this dish.
Another option is to lightly toast pine nuts and sprinkle on top. Pair it with a chilled white wine. I love this combo!