Sunday, May 03, 2009
Caprese salad is one of those salads that most people like and most people just call it a tomato basil salad, I think. Does everyone call it Caprese? I wonder. It comes from Campania so that helps to make it make less sense - why isnt it from Capri? Who cares? I can eat this any way you make it.
This little brainstorm hit me a couple nights ago right before falling asleep. I wanted to make a 'to go' version of this popular salad and while this isnt as portable as I was imagining the essence is there, and believe me it is fun to eat like this but its more satisfying on a plate. I am totally not without influence, 5 Star Foodie made an inspritational dish that got my gears turning.
I made some parmesean crackers (fricos) and formed them around a cone. These are easy enough to make - you grate some cheese and bake in a hot oven until they start to get golden - remove them and let them harden as is or form them as you want - mine have a little basil that I chopped up super fine and sprinkled in to keep the Caprese theme happening.
These cones hold a mixture of fresh tomato and bufala mozzarella served on a bed of baby arugula with extra virgin olive oil and this is where paths either cross or diverge - a small drizzle of balsamic. It turned out great!
Posted by Christo Gonzales at 2:02 PM