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Brunch Menu Recipes:


2015 Mar 25
Caprese Appetizers

Light and refreshing, the classic Caprese delights the senses with a variety of textures, flavors, and just pure joy.  Our version is geared toward finger food instead of fork and knife "salad"—we like to make morsels that don't hinder your ability to enjoy a smidgen of wine with this tasty appetizer.

Caprese Appetizer via The Brunch Guide

What you'll need:
  • Fresh Roma Tomatoes
  • Fresh Mozzarella Cheese
  • Fresh Basil Leaves
  • Salt (coarse in a grinder)
  • Pepper (kernels in a grinder)
  • Balsamic Vinegar
  • Extra Virgin Olive Oil
  • Parmesan Cheese

Start Prepping Your Ingredients!

  1. Cut the top (stem end) of the roma tomatoes off and gently squeeze/scrape to drain out the seeds.
  2. Slice them into 1/4" thick slices.  Make sure to go across the body of them, not from stem end to tip.
  3. Cut them into bite-size wedge shapes and set aside—it's helpful to use the inner sections as a guide to cut.

  4. Slice the fresh mozzarella into similarly shaped wedges, about 1/4" thick as well.

  5. Tear the basil leaves into pieces about the same size as the tomato and mozzarella wedges.  If you have some smaller leaves that are the similarly sized as the wedges you created earlier, feel free to leave them whole.

Some Assembly Required:

  1. Pick a plate that helps set up the bright colors and also keeps the juice from running off onto your table.
  2. Drizzle a little olive oil on the plate to setup the base "marination" of the mozzarella that's coming soon.  Remember, you're not making a lake or a puddle, just a little for the base.
  3. Grind a little of the pepper on top of the oil to also start up the flavor integration.
  4. Set the mozzarella wedges down on your serving platter with some spacing to allow for fingers to grab 'em.
  5. Top with a tomato wedge, trying to make the shapes overlap in a fun way, but still grippable.
  6. Next come the basil leaves & pieces.
  7. Drizzle a little bit of olive oil over the whole platter, making sure to get some on every little stack.
  8. Grind a few grains of salt on each stack.  Follow that with a few grains of pepper.
  9. Drip a couple drops of the balsamic vinegar on each stack as well.  A little balsamic goes a long way, easy does it.  You might want to put your finger over the opening of the bottle to control the flow if it doesn't have a controlled pour.
  10. Top it all off with a healthy shaving of parmesan cheese.  We use a microplaner to get the perfect slivers of parmesan—don't want to overpower the other flavors and it is a salty cheese, so a little goes a long way.

Woot!

You're done!  You can refrigerate for a little while, but it's generally best to serve this one up right away.  You can prep the cheese and tomatoes and basil ahead of time and assemble just before serving.


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