Layered Caprese Salad with Balsamic and Olive Oil on a Salt Block

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Layered Caprese Salad with Balsamic and Olive Oil on a Salt Block

Ingredients:

  • 9 inch round salt block

  • 1 fresh tomato

  • 4 ounces fresh mozzarella

  • 1 bunch of fresh basil

  • 1 tablespoon gourmet balsamic

  • 1 tablespoon extra virgin olive oil


Instructions:

1. Chill the salt block in the refrigerator for at least 2 hours.

2. Chop tomato and mozzarella into thick 1/4 inch slices. Roll up basil and chop into thin strips.

3. Place tomato, mozzerlla, and basil on block in a circular form, alternating ingredients. 

4. Drizzle on balsamic and olive oil to taste

 

Recipe adapted from Mark Bitterman's best-selling cookbook, Salt Block Cooking.

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  • Andrew Beauchamp
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