October 12, 2011 |
Recipes & Pairings |
Sextant Wines
Insalata Caprese
Ingredients
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8 tomatoes
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4 balls fresh mozzarella cheese, about 3/4 lb.total
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32 fresh basil leaves
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Extra-virgin olive oil for drizzling
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Balsamic vinegar glaze for drizzling
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Sea salt and freshly ground pepper, to taste
Directions
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Place the tomatoes, stem side down, on a cutting board. Using a sharp knife, make 4 evenly spaced slits crosswise in each tomato, stopping about 1/2 inch from the bottom.
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Cut the mozzarella into 32 thin, uniform slices. Working with 1 tomato at a time, insert 1 mozzarella slice and 1 basil leaf into each slit.
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When ready to serve, place the prepared tomatoes on a platter. Drizzle with the olive oil and balsamic glaze and season with salt and pepper. Serve immediately. Serves 8.
Pair With
10 Knots Beachcomber – Viognier
10 Knots Grenache Rose