Minimal Monday: Micro Caprese Salad
Recipe GLPRf9fd62511535bb
A refined take on the classic Caprese—fresh ripe tomatoes are carefully hollowed and filled with creamy fresh mozzarella and delicate micro basil. Finished with a sprinkle of sea salt and cracked pepper, this elegant appetizer invites guests to add their own drizzle of premium olive oil and aged balsamic vinegar at the table for a personalized, restaurant-quality experience.
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Ingredients
6 ripe tomatoes
1 package fresh mini bocconcini mozzarella balls
1 package micro basil
to taste sea salt
to taste fresh cracked black pepper
for drizzling extra virgin olive oil
for drizzling aged balsamic vinegar
Directions
Using a sharp serrated paring knife, carefully slice off just the top of each tomato at a slight angle. Working gently, hollow out the interior flesh and seeds using a small spoon or melon baller, being mindful not to puncture or cut through the outer skin. This creates a delicate vessel for the filling.
Pat the hollowed tomato shells dry with paper towels. Tear or gently break apart several micro basil leaves and mix them with the fresh bocconcini balls in a small bowl.
Spoon the mozzarella and basil mixture generously into each hollowed tomato, filling them to the top. The cheese and herbs should overflow slightly for visual appeal.
Arrange the filled tomatoes on a serving platter. Sprinkle each with a pinch of sea salt and a few cracks of fresh black pepper.
Serve immediately at room temperature. Invite each guest to drizzle their tomatoes with aged balsamic vinegar and extra virgin olive oil to taste, allowing them to customize the flavor balance.
