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.

2 comments:

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!

Related Posts with Thumbnails