Stacked Caprice Recipe
Make Stacked Caprice Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Stack
Method
Stack
- 1
Prepare ingredients
Wash the tomatoes and basil. Pat dry. Slice the tomatoes horizontally into 1/3 inch (about 8 mm) thick rounds. Slice the fresh mozzarella into rounds matching the tomato thickness. If mozzarella is packed in liquid, drain and pat dry on paper towels to remove excess moisture.
- 2
Assemble base (optional)
If using, arrange the mixed salad greens on a serving platter in a loose bed where the stacks will sit. Scatter the toasted pine nuts over the greens.
- 3
Build the stacks
Place a tomato slice on the platter or greens. Top with a mozzarella slice, then one basil leaf. Repeat once more (tomato → mozzarella → basil) and finish with a top tomato slice if you prefer a 3-layer stack. Alternatively build shorter 2-layer stacks (tomato → mozzarella → basil → tomato) depending on tomato and mozzarella thickness. Aim for 2–3 stacks per serving.
- 4
Season and dress
Drizzle each stack with about 1 teaspoon of extra-virgin olive oil (2 tablespoons total for the recipe). Sprinkle sea salt and freshly ground black pepper evenly over the stacks (about 1/4 teaspoon salt and 1/4 teaspoon pepper per stack). Lightly drizzle the balsamic glaze over each stack to taste (approximately 1 tablespoon total). If using lemon zest, sprinkle it lightly over the stacks for brightness.
- 5
Finish and serve
Garnish each stack with a small basil leaf on top. Let the stacks sit 5 minutes at room temperature for flavors to meld, then serve. If prepared ahead, keep chilled and add oil/glaze just before serving to prevent sogginess.