Marinated Caprese Salad
THE MATERIALS:
Here is the recipe card that I created and put into my recipe binder.
All my ingredients laid out on the island cutting board.
THE TIME:
Not long at all! Definitely under thirty minutes. The hardest part was the chopping of the cheese, tomatoes and basil.
THE RESULT:
It looks pretty similar I suppose.
HOW WILL I USE IT?
I served it with large yummy pieces of bakery french bread at Natalie's baptism party on Sunday.
WHAT WILL I DO DIFFERENTLY?
- Since I was a wee bit nervous about the party, the baptism and everything in between I was super on the ball and made this dish on Saturday evening. Although the TASTE was good, the consistency was a bit soggier than I expected or would have liked. Next time I definitely think it's a "day of" preparation.
- I'm not sure how I felt about the red wine vinegar. Last night I had some left over slices of mozzarella, big pieces of roma tomato drenched in balsamic vinegar served on bread and it was a much more "authentic" tasting dish. I will probably combine the cheese, tomato and basil in the same way but maybe use balsamic vinegar as the marinade.
What have YOU been pinning and creating lately?!
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