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Fresh mozzarella (they have expensive li'l balls of it marinating in containers in the cheese island, but I get
.......mine in about a 9-oz brick in the deli meat & cheese aisle (hard to find -- I have to SEARCH every time).
.
Tomatoes -- sliced lengthwise and in about 1/2-inch slices (unsliced cherry tomatoes work excellently)
.
Fresh basil -- I have used dried and dehydrated (my favorite) and it's been sufficient
.
Balsamic vinegar -- many recipes call for just olive oil, but I find that too bland
.
1. Sprinkle the dried/dehydrated (or arrange the fresh) basil on the plate.
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2. Moisten the basil with a fair amount of balsamic vinegar (I often overdue it, but balsamic vinegar is so TASTY, I forgive myself.)
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3. Alternate the mozzarella and tomatoes on the platter (did I mention that it's PRETTY, too?)
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If you use fresh basil, the colors of the main ingredients are the colors of the Italian flag.
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Win-win-win-win-win.
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.......mine in about a 9-oz brick in the deli meat & cheese aisle (hard to find -- I have to SEARCH every time).
.
Tomatoes -- sliced lengthwise and in about 1/2-inch slices (unsliced cherry tomatoes work excellently)
.
Fresh basil -- I have used dried and dehydrated (my favorite) and it's been sufficient
.
Balsamic vinegar -- many recipes call for just olive oil, but I find that too bland
.
1. Sprinkle the dried/dehydrated (or arrange the fresh) basil on the plate.
.
2. Moisten the basil with a fair amount of balsamic vinegar (I often overdue it, but balsamic vinegar is so TASTY, I forgive myself.)
.
3. Alternate the mozzarella and tomatoes on the platter (did I mention that it's PRETTY, too?)
.
.
.
If you use fresh basil, the colors of the main ingredients are the colors of the Italian flag.
.
.
.
Win-win-win-win-win.
.
.
.
.
.
.
.
.
.
.
.
.
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