Submitted by: Tawn Skousen (Book 1)
INGREDIENTS:
- Fresh tomatoes
- Fresh basil leaves
- Crumbled goat cheese (or soft mozzarella log)
- Unsalted dry toasted pine nuts
- Balsamic vinegar
- Olive oil (optional)
DIRECTIONS:
Wash tomatoes and basil leaves.
Slice the tomatoes into circles. Discard the ends.
Lay each tomato slice flat on a platter. Do not stack.
Spray tomato slices with good quality traditional dark balsamic vinegar.
Place basil on top of the tomatoes (whole leaves or strips, whatever you prefer).
Spread crumbled goat cheese or sliced mozzarella on top of the basil.
Spray more balsamic vinegar.
Sprinkle the pine nuts on top.
NOTES:
If the basil leaves have browned edges or holes, simply trim off the undesirable parts and cut the butchered leaves into strips. I use my five-blade herb scissors for this task.
If the vinegar flavor is too strong for your taste, you can drizzle a little olive oil over the top. I would use Tuscan herb extra virgin olive oil for this recipe. (I love flavored balsamic vinegars and seasoned olive oils.)
Basil tomatoes can be served as an appetizer or side dish or in lieu of a salad.
Caprese salad recipes usually include olive oil and mozzarella slices and rarely include pine nuts. Some add a drizzle of a balsamic glaze. I prefer my own creation, but feel free to adjust the recipe to suit your taste.
