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Caprese salad


  • 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


  1. Season tomatoes and bocconcini with salt and pepper.
  2. Place staggered layers of tomatoes and bocconcini on a plate.
  3. Sprinkle chopped basil on top.
  4. Drizzle with balsamic glaze and olive oil.
  5. *Serve with Balsamic Marinated walleye (see recipe).

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