Create a Caprese wreath on a platter. Here’s the recipe from the Daily Mail.
Is there anything more bland than out-of-season tomatoes?
If you need bright red color in the off-season, use these alternatives:
If you truly must have slices of tomato, here are three tricks to make them better.
With its red and green colors, Caprese salad is a natural during the holiday season.
If the Caprese salad in photo #1 makes you want to dig right in, here’s the recipe.
This recipe substitutes basil pesto and fresh parsley for the traditional fresh basil. We’re fine with pesto as an extra condiment, but if there isn’t fresh basil, it isn’t a Caprese. The mozzarella and tomatoes demand it!
In other words, substitute the parsley in the photo with basil.
1. PLACE the mozzarella slices atop the tomato slices and arrange on the plate as desired. drizzle with oil and balsamic vinegar.
2. DECORATE the plate with stripes of balsamic glaze and pesto.
3. GARNISH with the julienned sundried tomatoes, shredded basil and olives.
*Pimiento (pim-YEN-toe) is the Spanish word for a particular sweet chile pepper similar to a red bell pepper. It’s heart-shaped, about 3 to 4 inches long by 2 to 3 inches wide. In the U.S., it is largely spelled pimento. Here’s more about pimento.
†Balsamic glaze is balsamic vinegar that has been reduced into a syrup. The benefit here is that it will hold a straight line; i.e., it isn’t runny like vinegar. You can buy it or make it. Here’s more about balsamic glaze.
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