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Caprese salad
Ingredients
- 2 plum or vine-ripened tomatoes, sliced into ¼ inch rounds
- 340 grams bocconcini, sliced into ¼-inch rounds
- 1/4 cup (60 milliliters) with fresh basil, chopped
- Balsamic glaze, for drizzling
- Olive oil, for drizzling
- Salt and pepper
Directions
- Season tomatoes and bocconcini with salt and pepper.
- Place staggered layers of tomatoes and bocconcini on a plate.
- Sprinkle chopped basil on top.
- Drizzle with balsamic glaze and olive oil.
- *Serve with Balsamic Marinated walleye (see recipe).
