Caprese enhanced

Hooray for a plentiful herb garden!  One of my most favorite things, which becomes a near daily occurrence in the summer, is Caprese salad.  When superman is away, I can get away with making this my meal every night...oh, so satisfying and oh, so delicious.  As if fresh tomatoes, fresh basil and fresh mozzarella couldn't get any better, try this little addition and you'll be in heaven. 

One eggplant, sliced (1/4" thick slices) + portabella mushroom caps -- drizzle eggplant slices and mushroom caps with olive oil and sprinkle with kosher salt and freshly ground black pepper
Grill mushroom caps and eggplant slices on high heat approximately 4-5 minutes on each side.  We add soaked hickory chips to our grill for a most delicious hickory-smoked flavor.
Layer one slice of eggplant, one portabella cap, one 1/4" slice of fresh mozzarella, one 1/4" slice of fresh tomato (or 4-5 cherry or grape tomatoes sliced in half, sprinkle a little kosher salt, fresh basil (chiffonade) and top off with a drizzle of balsamic reduction (take one 15-17oz. bottle of good balsamic vinegar and simmer in a large, deep skillet until reduced to approximately 1/2 cup).

  Pair with a glass of La Crema chardonnay and you may experience euphoria.  Man, I love summer!

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