Saturday, October 13, 2007

Insalata Caprese

Here's a simple, refreshing little appetizer that we made when AP, his mom from Cuba and EB came over for dinner a couple of weeks ago. I was first introduced to this little salad in the summer of 2005 when MV brought it for lunch at work one day. It's really easy to make and I think I will make it again for my birthday party this Friday.

Insalata Caprese

2 tomatoes, sliced
mozzarella or bocconchini cheese ball, sliced
basil leaves
salt to season
your best extra virgin olive oil (EVOO)

Create little stacks of tomato, cheese and basil leaves on a nice cutting board. Drizzle with EVOO and sprinkle with salt.


Deirdre said...

This is one of my dad's absolute favourite salads. It's only good during tomato season, although some restos will try to pass it off year-round.

Hope the birthday celebration was good!

Brian said...

Love your photos! The insalata camprese looks soooo good.

Let us know how what you drum up with the apples too. I sense a series of desert features coming up!

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