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Sextant Wines
October 12, 2011 | Recipes & Pairings | Sextant Wines

Insalata Caprese


  • 8 tomatoes
  • 4 balls fresh mozzarella cheese, about 3/4 lb. total
  • 32 fresh basil leaves
  • Extra-virgin olive oil for drizzling
  • Balsamic vinegar glaze for drizzling
  • Sea salt and freshly ground pepper, to taste


  1. Place the tomatoes, stem side down, on a cutting board. Using a sharp knife, make 4 evenly spaced slits crosswise in each tomato, stopping about 1/2 inch from the bottom.
  2. Cut the mozzarella into 32 thin, uniform slices. Working with 1 tomato at a time, insert 1 mozzarella slice and 1 basil leaf into each slit.
  3. When ready to serve, place the prepared tomatoes on a platter. Drizzle with the olive oil and balsamic glaze and season with salt and pepper. Serve immediately. Serves 8.

Pair With

10 Knots Beachcomber – Viognier
10 Knots Grenache Rose


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