Stacked Caprese Salad Recipe 455

Steps:

• Slice each tomato horizontally into 5 sections. Slice each mozzarella ball into 4 pieces. Place the bottom piece of a tomato onto a plate and top it with a piece of cheese and a basil leaf. Keep layering until you have reformed each tomato ending with the stemmed piece. Drizzle 1 tablespoon of olive oil and 1 teaspoon of vinegar over each tomato.

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the sliced baguette bread on a baking sheet. Brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from the oven. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top each slice of tomato with a slice of mozzarella and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes.
• Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.

Steps:

• Cook the asparagus: Boil salted water in a pot. Add the asparagus spears. Cook the asparagus for roughly 2 minutes. Remove asparagus from pot and shock in ice water to stop the cooking and chill the asparagus. Slice the tomato roughly 1/2-inch thick. Slice the mozzarella roughly the same size as the tomato slices. Layer on a plate in order listed: Salted tomato, Basil leaves, Mozzarella, season with freshly ground black pepper. Another tomato slice, salted. Asparagus spears (alternating direction), drizzled with a little lemon infused olive oil. Slice of mozzarella, peppered More basil leaves. Last slice of tomato. Garnish with micro greens. Drop little drops of balsamic vinegar on serving plate. Serve & enjoy! :)

Steps:

• Arrange the tomatoes, cheese and basil on a serving platter. Whisk the vinaigrette ingredients; drizzle over salad. If desired, sprinkle with additional salt and pepper.

Steps:

• While mozzarella is cold, slice it into 1/4-inch slices. Let it sit, loosely covered, to come to room temperature while you prepare the tomatoes.
• Slice the tomatoes into 1/4-inch to 1/2-inch thick slices, leaving them in a single layer on the cutting board as you go. Sprinkle generously with salt.
• On a serving platter, arrange the mozzarella, tomato slices, and whole basil leaves so they overlap slightly. Pour any tomato juices from the cutting board over the dish. Sprinkle again with salt and pepper, and drizzle with plenty of oil. Top with reserved basil, and serve.

Steps:

• Arrange the slices of tomato and mozzarella on a platter, alternating between slices of each, and sprinkle over the basil leaves. Season generously with salt and black pepper, then drizzle over the olive oil and vinegar. Serve straightaway.