Tuesday, June 2, 2009

Caprese Towers

I can't wait until I have tomatoes on my tomato plant to use for this dish. Homegrown tomatoes are the best. When I can I pick up beefsteak tomatoes at the local farmers market. Those babies are good! This doesn't really need instructions but here they are.

Update 6/21/10: Retook the pictures for these. Still a favorite dish for the summer. Yum!

Fresh mozzarella, thickly sliced
Tomato, thickly sliced
Basil leaves
Olive oil
Fresh ground pepper
Kosher salt
Slice tomatoes and mozzarella. Stack tomato, mozzarella, then basil leaf twice over. Sprinkle generously with fresh ground pepper and a pinch of salt. Drizzle with olive oil right before serving. Another good alternative is to add a little bit of balsamic vinegar, too.


Heather said... [Reply to comment]

looks good C. I'm going to be starting an herb garden soon. This would be a great way to use the basil.

Colleen said... [Reply to comment]

These look beautiful!

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