Caprese – yes, I probably still can’t pronounce that right according to a friend. Anyway, I love this dish and couldn’t resist making it after seeing buffalo mozzarella on sale at Jean-Talon market two weeks ago. Alas, in the end I decided it wasn’t worth the money for buffalo mozz, so the normal soft mozz will do. I also bought some Parma ham to go along with it and made a balsalmic vinegar reduction (yum!). The reduction goes well with fresh apples and even bread and crackers. Last week I bought Serrano ham to try. I think I prefer Serrano over Parma, but then again I can’t really remember the flavors exactly – so I think. I followed PW’s recipe and added cured ham.
(taken from here)
- 2 cups Balsamic Vinegar
- 3 whole Ripe Tomatoes, Sliced Thick
- 12 ounces, weight Mozzarella Cheese, Sliced Thick
- Fresh Basil Leaves
- Olive Oil, For Drizzling
- Kosher Salt And Freshly Ground Black Pepper
- Cured ham like prosciutto, Serrano or Parma ham (optional)
- In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.
- When you’re ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.
- End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.