Caprese Stack. Caprese Salad is always a go to in my kitchen. I love fresh ripe tomatoes, creamy salty fresh ricotta and fresh basil, all topped off with a sprinkle of salt and pepper and a drizzle of olive oil and balsamic. I usually serve Caprese Salad arranged on a platter, but these orange tomatoes were so pretty, I really.
A very simple garden tomato recipe that is perfect for Valentine's Day! My Recipes My Lists My Calendar. Drizzle balsamic dressing evenly over stacks; sprinkle with cherry tomatoes and basil. You can cook Caprese Stack using 8 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Caprese Stack
- It's 1 of Tomato.
- You need 1 of Red onion.
- Prepare 1 of Fresh Mozzarella.
- Prepare 1 bunch of Asperagus Spears.
- You need 1 dash of Coarse Sea Salt.
- You need 1 bunch of Fresh Basil.
- You need 1 of Balsamic Vinegar.
- It's 1 of Extra Virgin Olive Oil.
This summer standard is literally the perfect afternoon snack.. Drizzle with balsamic vinegar and olive oil, and season with. Our Eggplant Tomato Caprese Stacks are made with eggplants, tomatoes, and local goat cheese (produced by Kmetija Pustotnik), and is served in stacks that have been baked slightly for the cheese to melt. This is a simple and light vegetarian dinner, that can also be served as an appetizer or a side.
Caprese Stack step by step
- Slice tomato and mozz cheese 10 mm thick.
- Pan fry asperagus and sliced red onion in olive oil until crisp tender. Sprinkle with sea salt..
- Layer tomato, mozz, asperagus,red onion, and fresh basil. Drizzle with olive oil, balsamic vinegar, and a few pinches of sea salt.
- Slice in half and garnish with spring mix lettuce.
This caprese salad is stacked with slices of tomatoes and mozzarella, layered with fresh basil and drizzled with balsamic and olive oil. It's perfect as a light meal or snack. Serve it al fresco at a backyard get-together, assemble for a quick lunch or enjoy it as a side salad. A garden fresh caprese stack with creamy mozzarella, crunchy cucumbers, fragrant basil, and vine ripened tomatoes, with drizzled balsamic glaze. Form the stacks by stacking eggplant, tomato and mozzarella slices, and fresh basil leaves.
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