Caprese Recipe
tomato, spinach, basil posto aioli, garlic butter
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Ingredients
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Caprese Stack
Basil Pesto Aioli
Garlic Butter
To Serve
Method
Basil Pesto Aioli
Make the aioli
In a small food processor or blender combine 1 cup packed fresh basil, 1 cup mayonnaise, 1 tablespoon grated Parmesan, 1 garlic clove, 1 teaspoon lemon juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Pulse until smooth and creamy, scraping down the sides once. Taste and adjust seasoning. Transfer to a bowl and refrigerate while you assemble the salad so flavors meld (at least 15 minutes).
Garlic Butter
Prepare garlic butter
In a small skillet over low heat, melt 3 tablespoons unsalted butter. Add 2 minced garlic cloves and cook gently for 30–45 seconds until fragrant but not browned. Remove from heat, stir in 1 tablespoon finely chopped parsley and 1/4 teaspoon salt. Keep warm or set aside to brush on crostini.
Caprese Stack
Prepare tomatoes and mozzarella
Slice the tomatoes into 1/2-inch thick rounds. Slice the fresh mozzarella into similar 1/2-inch rounds. Pat tomato slices dry with paper towel to remove excess moisture (this helps prevent a watery dish).
Assemble stacks
On a serving platter, place a tomato slice, top with a small handful (about 1 tablespoon) of baby spinach, a mozzarella slice, a basil leaf, then repeat with another tomato and mozzarella if your tomatoes are large, finishing with a basil leaf or small spinach sprig. Create 6 stacks total (adjust based on tomato size).
Season and dress
Drizzle the assembled stacks with 3 tablespoons extra-virgin olive oil overall, sprinkle with 1 teaspoon salt and 1 teaspoon freshly ground black pepper evenly across the stacks. Spoon or pipe about 1 tablespoon of the basil pesto aioli around or on top of each stack as desired. If using, lightly drizzle 2 teaspoons balsamic reduction over the stacks for a touch of sweetness and acidity.
To Serve