Caprese Salad Platter

One of my great loves is fresh mozzarella cheese. I have a store by me that makes it by hand every morning and, if I stop in on the way to work, when I buy it it’s still warm. Yummy!!!

To me that delicious cheese, really sweet ripe tomatoes, balsamic glaze, olive oil and basil make one of the most perfect combinations known to woman (and man too!).  These small one-bite sizes are perfect for appetizers for parties etc… and because the balsamic glaze is thick it doesn’t drip like the plan balsamic vinegar.

This platter is such a snap to put together. I often bring it to other places and just assemble it there. Cut up the cheese and tomatoes as instructed below, put olive oil in one small container (or ziplock baggie) and do the same with the balsamic glaze. Tote along some basil and toothpicks and a small platter and off you go. Easy peasy.  I brought this to my Mom’s for Thanksgiving along with the Loaded Potato Bites and Kalamata Olive and Tomato Crostini.

Caprese Salad

  • 1 ball of fresh salted mozzarella-about 1 lb
  • 1 pint of grape tomatoes
  • a few basil leaves, cut into small shreds
  • 2-3 tbsp very high-quality olive oil
  • 2-3 tbsp very high-quality balsamic glaze
  • toothpicks

Take the  mozzarella ball and cut off the rounded sides so that you are left with a square or rectangle that will easily be cut into cubes (eat the rounded pieces that you cut off:).  Cut the remaining cube of cheese into small 1/2×1/2 inch cubes.

Cut each tomato in half the short way.

With a toothpick spear a piece of the tomato then the mozzarella. Repeat with remaining cheese and tomatoes and place them on the platter.   Sprinkle with the basil and then the olive oil and balsamic glaze.

Tips: if you are prepping the cheese and tomatoes at home you can put the cubed cheese in an airtight container for a day or 2.  For the tomatoes keep the pint container, rinse it out, and when you have the tomatoes halved put them back into the pint container. Place a folded paper towel in a small plastic container in which the pint container can fit into. This will keep the tomatoes from getting soggy and if juices come out the paper towel will absorb them. I don’t suggest keeping the pre-cut tomatoes around too long-a few hours at the most.


1 Comment (+add yours?)

  1. Trackback: Cranberry & Lemon Squares « Sparks from the kitchen

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