What could be better than a lovely Caprese salad? Likely there are more complicated things in life but purity triumphs when we’re short on time.
As I currently have some time, I was looking on the web last week. Looking for fresh, stirring ideas, inspirational dishes that I’ve never used before, to astonish my family with. Searching for quite some time yet couldn’t find any interesting stuff. Just before I wanted to give up on it, I came upon this fabulous and easy treat simply by chance. The dessert seemed so delightful on its photos, it required prompt action.
It had been simple enough to imagine how it is created, how it tastes and just how much my husband might love it. Actually, it is extremely easy to please the man when it comes to treats. Anyhow, I went to the blog: Suncakemom and simply followed the step by step instuctions which were combined with superb images of the procedure. It really makes life much simpler. I could suppose it’s a bit of a effort to take photographs in the middle of cooking in the kitchen because you usually have sticky hands so I pretty appreciate the commitment she placed in to make this blogpost and recipe easily implemented.
With that said I’m empowered presenting my own, personal dishes in a similar fashion. Many thanks the concept.
I was fine tuning the initial recipe to make it for the taste of my family. I’ve got to tell you that it was a great outcome. They loved the flavor, the overall look and loved having a delicacy like this in the middle of a busy workweek. They basically requested lots more, many more. Hence the next occasion I am not going to make the same miscalculation. I’m likely to twin the amount .
caprese salad recipe first posted on Suncakemom.
Cut a slice from the fresh mozzarella cheese.
Cut a slice of tomato that is similar in size and width to the mozzarella.
Fresh basil is essential for this dish. If we haven’t got huge leaves just use more smaller ones.
A drizzle of olive oil will bind everything together. It’s as essential as the basil and as it is with good olive oil, the more expensive the better.
It’s not recommended to make them well ahead as the mozzarella will seep liquid out and ruin our plating. A couple of minutes will be fine but anything over half an hour is risky, especially at room temperature.