Fresh mozzarella, fragrant basil, a drizzle of extra-virgin olive oil and a generous spoonful of our balsamic glaze… simple yet effective! Although Balsamic Vinegar isn't used in a classic Italian caprese, we're obviously open to pushing this particular culinary boundary! Our thick Chef's reduction can be drizzled with intent!
We're already branching out by adding Balsamic Glaze to this classic Italian dish… so don't feel as though you have to follow the recipe… add as much of the glorious black stuff as you want!
3 to 4 medium ripe tomatoes sliced to 1cm thick
400g fresh mozzarella cheese sliced into 1 cm thick rounds
1/2 cup packed fresh basil leaves
Freshly ground black pepper & sea salt
2 tbsp extra virgin olive oil
2 tbsp Mazzetti Chef's Reduction Balsamic Glaze
3 to 4 medium ripe tomatoes sliced 1/4inch-thick thick
1 lb fresh mozzarella cheese sliced into 1/4 inch-thick rounds
1/2 cup packed fresh basil leaves
Freshly ground black pepper & sea salt
2 tbsp extra virgin olive oil
2 tbsp Mazzetti Chef's Reduction Balsamic Glaze
Place the sliced tomatoes and mozzarella on a platter, arranging them in an alternating pattern and scattering them with the fresh basil leaves
Season to taste with sea salt and ground black pepper
Drizzle with the olive oil and Balsamic glaze/reduction. Serve immediately.
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