Many of us love the standard Caprese recipe, which I make as follows:
5 large vine-ripened tomatoes, sliced 1/3 inch thick
2 pounds fresh mozzarella, sliced 1/4 inch thick
1 bunch fresh basil (about 20 to 30 leaves)
Extra virgin olive oilÂ and balsamic vinegar for drizzling
Coarse salt and freshly ground pepper to taste
Slice the tomatoes and place on a large platter or individual plates. top with the sliced mozzarella and then top with the basil.Â Drizzle with the olive oil and balsamic and season with salt and pepper.
This will serve 8.
To turn this upside down, try using arugula instead of basil.Â Top arugula with the tomato and the cheese and, for my San Diego friends, use a flavored olive oil and vinegar from Baker and Olive, a delightful new store on the southeast corner of Encinitas Blvd. and El Camina Real.Â http://www.bakerandolive.com/You won’t have any trouble using up those tomatoes now!