Ep/c Bourbon Glazed Caprese Recipe

Prepare produce and cheese

Wash and dry the tomatoes. Slice tomatoes into 1/4–1/2-inch rounds if using large tomatoes, or halve/leave whole if using cherry/cocktail tomatoes. Drain or pat dry fresh mozzarella and slice into similar thickness as the tomatoes (or keep small balls whole). Tear or pick basil leaves and set aside. Arrange tomatoes and mozzarella on a serving platter alternating pieces or building small stacks.

Sweat aromatics

In a small saucepan over medium-low heat, add the butter. When melted, add the minced shallot and sauté 1–2 minutes until softened and translucent but not browned. Add the minced garlic and cook 20–30 seconds until fragrant.

Deglaze and reduce

Carefully add the bourbon to the pan (tilt pan away from you) and let it warm 20–30 seconds to burn off a bit of alcohol. Add the balsamic vinegar, brown sugar, honey, and soy sauce. Stir to combine and bring the mixture to a gentle simmer over medium heat.

Thicken the glaze

Mix the cornstarch with the 2 tablespoons water to make a smooth slurry. Once the vinegar mixture is simmering, whisk in the cornstarch slurry. Continue simmering 1–2 minutes, whisking constantly, until the glaze thickens to a syrupy consistency that coats the back of a spoon. If the glaze becomes too thick, thin with 1–2 teaspoons water.

Season and finish

Remove the pan from the heat. Stir in salt and freshly ground black pepper to taste. Allow the glaze to cool for 3–5 minutes so it slightly thins and becomes glossy.

Drizzle the extra-virgin olive oil lightly over the arranged tomatoes and mozzarella. Spoon or drizzle the warm (not piping hot) bourbon glaze over the caprese arrangement, aiming for an even glossy coating. Scatter the torn basil leaves and microgreens over the top.

Finish with a sprinkle of flaky sea salt and an extra grind of black pepper. Let the assembled salad sit 3–5 minutes so flavors meld, then serve at room temperature.