In which the world of culinary hedonism is explored with a cup and a half of curiosity, a heaping tablespoon of passion and a dash of clumsiness.

Thursday, June 24, 2010

Sixty-first Post ~ Simple (but pretty!) Insalata Caprese

Okay, dear readers, I understand that this is my third post about the simply joy of mozzarella and tomatoes.

But I think that it merits repeating that this is just about the freshest, most appealing combination of foods - especially in the hot summer months. And this presentation makes it all the more fun - your guests will think they're getting the royal treatment, and you'll think you've found the perfect solution to that question of "what to feed them while the meat is still cooking."

I saw this unique way of presenting insalata caprese on my cruise on the Celebrity Millennium. It was one of their every-night options for the salad course, and I've got to say I indulged quite regularly, and then bookmarked the concept to bring home as a "souvenir."

Here's what you'll need for this dish:

~ Roma tomato
~ Mozzarella ball (roughly the same size as your tomato)
~ Dash of olive oil
~ Dash of lemon juice
~ Dash of balsamic vinegar
~ Course ground sea salt
~ A few snips of fresh basil
~ Salad greens of your choice

Cut the tomato and mozzarella and place them on your plate. Drizzle a bit of the olive oil over it and add a few drops of lemon juice. Snip up the basil and arrange that around the caprese with your greens on the opposite side of the plate. Add a few drops of balsamic to the plate and grind some salt to taste over the top.

And here's the best part - you can pop it in the fridge ahead of time, so that as your guest enters you can whip it out for immediate dining joy!

Yours in the love of good food (and the wine that surely would come with the next course!),