Home Garden Tomato Caprese

by | Mar 16, 2015 | Chef Robert's Archive, Recipe Archive | 0 comments

  • 5 bunch of Basil
  • 1 lb Sliced Mozzarella
  • 2 tbsp Evo Oil
  • 2 tsp Balsamic Reduction (see below)
  • Sea Salt
  • Ground Pepper
  • 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.

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