Home Garden Tomato Caprese
.5 bunch of Basil
1 lb Sliced Mozzarella
2 tbsp Evo Oil
2 tsp Balsamic Reduction (see below)
3 cups Baby Arugula
Squeezed Lemon Juice
1 tsp Evo Oil
To make the balsamic reduction – put the balsamic vinegar in a small pot on low til the vinegar is reduced by 2/3, then allow to cool.
Shingle the sliced tomatoes, sliced mozzarella and basil sprigs around the platter.
Toss the baby arugula with the lemon juice, 1 tsp evo oil and put in the center of the platter. Drizzle the tomatoes and cheese with remaining evo and balsamic, salt and pepper to taste.