Pomodoro Caprese Recipe
Homemade mozzarella, fresh tomato, basil, garlic, olive oil, parmesan cheese, balsamic reduction and homemade pesto sauce
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Ingredients
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Appetizers
Method
Appetizers
- 1
Prepare Homemade Mozzarella
In a large pot, heat 1 gallon of milk to 190°F, stirring gently. Remove from heat and add 1/4 cup of vinegar to form curds. Let sit for 5 minutes, then drain the curds and rinse with cold water. Knead and stretch the cheese until smooth, then shape into a ball and store in cool water.
- 2
Slice Fresh Tomatoes
Wash and slice the fresh tomatoes into 1/4 inch thick slices. Arrange them on a serving platter.
- 3
Prepare Basil
Wash the basil leaves and pat them dry. Set aside a few whole leaves for garnish and chop the rest roughly.
- 4
Mince Garlic
Peel and mince the garlic cloves finely to release their flavor.
- 5
Drizzle Olive Oil
In a small bowl, mix the minced garlic with the olive oil. Drizzle this mixture over the sliced tomatoes.
- 6
Layer Mozzarella and Tomatoes
Tear the homemade mozzarella into bite-sized pieces and layer it on top of the sliced tomatoes on the platter.
- 7
Add Basil and Parmesan
Sprinkle the chopped basil over the mozzarella and tomatoes. Grate the parmesan cheese and sprinkle it generously on top.
- 8
Finish with Balsamic and Pesto
Drizzle the balsamic reduction over the entire dish and add dollops of homemade pesto sauce on top. Garnish with whole basil leaves.