giaportfolio

Mozzarella Caprese With Spunk

Posted on: August 28, 2012

Mozzarella Caprese is a perfect end of summer, transitioning into fall salad. Tomatoes are fabulous in August and September.

Before summer fully transitions into fall, get your good on with some fabulous tomatoes and other seasonal, straight from the farmer’s market ingredients in my Caprese recipe.

(Click below for recipe.)

Ingredients (serves four):

5 large tomatoes on the vine or 3 beefsteak tomatoes, sliced
1/2 bunch fresh basil leaves
8 oz. baby portobella mushrooms, sliced
8 oz. fresh salted mozzarella, sliced (I buy mine from the salumeria)
8 oz. balsamic vineagrette
2 T cracked blacked pepper
1 T sea salt
4 T balsamic vinegar

Instructions:

1. In a cooking-spray coated skillet, cook mushrooms on medium heat, about 7 minutes.

2. Remove from heat and place in a resealable plastic bag with the balsamic vineagrette to marinate. Tastes best if you give it anywhere from 2 hours to overnight in the refrigerator.

3. On a platter, layer a slice of tomato, a slice of cheese, and two leaves of basil, repeating until you are out of ingredients.

4. Sprinkle with cracked pepper and sea salt. Drizzle with balsamic vinegar.

5. Add the marinated mushrooms to the side of the plate and enjoy!

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