Caprese Salad
Note- you don't have to reduce the Balsamic Vinegar if that step seems like too much for you. However, by reducing it, it gains this beautiful sweet
flavor and thick consistency.
Caprese Salad
Note- you don't have to reduce the Balsamic Vinegar if that step seems like too much for you. However, by reducing it, it gains this beautiful sweet
flavor and thick consistency.
Cooking Instructions
- 1
Pour Balsamic Vinegar into a small sauce pan over med-low heat. Let reduce by half. This takes about 10 mins. This part can go bad quickly- keep watching and stir a few times. It's ready when it coats the back of a spoon when you hold it up. If you let it go too long, it will turn hard when it cools and stick in your teeth like Taffy. You will have to start over.
- 2
Slice Tomatoes 🍅 and Chiffonade Basil. Chiffonade means to roll the leaf up then slice thinly. (This is what gives you those beautiful "ribbons")
- 3
Get a small appetizer plate and place tomatoes first, then top with half of the Truffle Burrata Cheese ball. Next place Basil, salt and freshly ground Peppercorns. Last, top with Balsamic Vinegar.
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