Lately I'm addicted to this stuff. I'm sure there are probably better recipes but this is very quick/easy to make- Fresh cut tomato and onion topped with fresh mozzarella and covered with some balsamic vinaigrette Very tasty and refreshing to eat when it's hot outside.
Add some fresh basil, not dried, and you're good to go. Onions aren't in the recipe, but what ever floats your boat. I think caramelized onions might be even better than raw.
Fair enough, that's how it was served to me at a local Italian restaurant so that's how I duplicated it. I'll add some fresh basil next time as well.
Yep. Thick slice of fresh tomato, touch of sea salt, thick slice of fresh Buff mozz, fresh basil leaf, drizzle with an aged, thick balsamic, bit of ex. virgin oo, cracked pepper. It can be 'good' or it can be amazing, depends on quality of ingredients. Just don't use cheap balsamic, it ruins the dish IMO.
I made a "bite sized" version for a wine tasting last week (holy crap.. I sound old) using cherry tomatoes and mozz balls. And you're right, it's all in the quality of ingredients.
If you really want to give your taste buds a thrill, get the best balsamic you can find. Pours like maple syrup/molasses. Damned expensive but oh so good.
Darn straight! Even good on ice cream And why is it most people can't even pronounce the word balsamic? More often than not (ESPECIALLY on Food TV), they say basalmic...
You can improve your balsamic that you have in the cupboard by reducing it in a saucepan on the stove over a low simmer. You can simmer away half very easily. Aged balsamic is good because it evaporates slowly in casks. By reducing your cheap balsamic, you are essentially doing the same thing as aged.
I prefer Roma tomatoes sprinkled with sea salt and garlic, topped with mozz and fresh basil, a little more salt and some pepper, and then balsamic reduction on top.
Fresh cut regular tomatoes or Roma tomatoes Sliced "Bonconcinni" cheese Virgin olive oil poured on top Ground Basil lightly prinkled over everything A dash of sea salt if preferred........(I don't use it myself) I can eat it every day without stopping......I just love it and make them 3-4 times a week at home.
New import cheese I spotted this week at the store so I bought a log of tasty mozzarella some fresh organic basil and tomato on the vine. sliced and layered on a plate with fresh from the oven bread, sprinkled with good olive oil and salted to taste - OMG it was amazing. Love the stuff. The basil makes it. (smacking lips)
I tend not to vary much from the basics of the recipes described here- the best tomatoes, mozz, EVOO, and balsamic I can find. But I mix up the presentations- sometimes I have all that stuff on top of a bed of mixed greens as a salad, sometimes inside some crusty baguette bread as a sandwich. Lately I've been using 18-year-old balsamic from a place in Portland, Maine called LaRoux kitchens. Spendy compared to supermarket vinegar, but not as much as importing it from Modena. The supermarket stuff tastes like battery acid in comparison. LaRoux sells vinegars infused with other ingredients, too- one of the best salads I ever had was dressed with their pomegranate balsamic and blood-orange infused EVOO. Just out of this world. For special occasions, I have a little tiny bottle of 50-year-old balsamic I bought from an aceteria outside of Maranello the last time I was there. Something like 85 euros for the bottle, but I only use it a drop at a time. Man, is that stuff good! Gio P
When this thread started, my wife and I started eating this on a regular basis. Our kids now make paninis out of the recipe on sourdough bread. It is amazing how good food tastes when it is this fresh.
here is my take on the classic.... you have to have ripe tomatoes... and gingerly salt them so they have a solid tomato flavor. I dont ususally go for balsamic, but aged or reduced is very good...You have to have very good Olive oil...This was at Cafe Marly at the Louvre... its one of my favorite place to have lunch... I had foie gras, and Caprese... my wife wanted a cheese burger - french style with Gruyere and carmalized onions... Image Unavailable, Please Login
Romas have ZERO flavor that's why they're considered "sauce tomatoes" (because they need so much salt, garlic, oregano, etc for flavor) in Italy. What, your in DE and PA?!?! Try an heirloom Brandywine tomato (red or yellow)... Now that's a tomato! We make a great little snack (lunch even) we call "TBM" (tomato, basil, mozzarella) AKA The Italian Flag... Prepare in this order: Slice of fresh baguette EVOO (optional) Fresh sweet basil leaf (whole) Fresh Mozzarella (the kind that comes in a container with a bit of salty water) Brandywine Tomato (Red or Yellow... hard to decide which is better) Fleur de Sel (quality French sea salt... makes ALL the difference) Simple. Nothing better. Ok maybe add a glass of wine
