Tomorrow (Thursday), I will be doing an online cooking show with my boyfriend called Reci-Tweets. The name comes from the fact that whilst I am trying to do a cooking show and impart knowledge, Brian will drink alcohol and tweet all about it on Twitter. I am also using this opportunity to officially launch my blog! Yay to cooking comedy!
Although I will be cooking live, I am doing some preparation so that I have some recipes for that night ready to go! Namely…the starter! Caprese Salad!
Caprese Salad is the easiest appetiser of them all. It literally requires no cooking skills, only shopping skills and chopping skills! SHOPPIN ‘N’ CHOPPIN!
Shopping skills – I learnt the hard way, but high moisture fresh mozzarella is best! Low moisture mozzarella is much harder and typically used for recipes where the cheese will be cooked. The flavour is still there, but the texture just isn’t quite right for Caprese.
Caprese Salad (serves 4)
- 2 ripe vine tomatoes, sliced
- A small bunch of fresh basil leaves
- ½ pound of fresh mozzarella, sliced
- Olive oil, for drizzling
- Course sea salt, to taste
- Reduced balsamic vinegar (optional) *
- Arrange the tomatoes, mozzarella and basil on the plate. Alternating the layers.
- Drizzle with olive oil and balsamic vinegar. Season with salt to taste (and pepper if you feel so inclined!).
* To reduce your own balsamic vinegar, pour 1 cup of balsamic vinegar into a pot and boil on low heat for 20-30 minutes, or until the balsamic has reduced to a syrup-like consistency. Take off the heat once and allow to cool. The vinegar will also thicken slightly more as it cools down. You can boil the entire bottle of balsamic if you want more - it is great on salads and is a great way to impress friends! If you want, you can also add in a ½ teaspoon of sugar for a sweeter taste.