A plate is a blank canvas begging for sights and sounds. And this caprese fills the plate with scents, colors, and you provide the sound. “Hello, gorgeous!” Try it as a side for grilled meat, as a snack, or an appetizer.
- 8 oz. 230 g cherry tomatoes
- 8 oz. 230 g mozzarella, mini cheese balls
- 2 tbsp 2 tbsp green pesto
- salt and pepper
- 1 1 leaf fresh basil (optional)
This recipe has been added to the shopping list.
Making low carb simple
- Cut the tomatoes and mozzarella balls in half. Add pesto and stir.
- Salt and pepper to taste. Top with a basil leaf if you like.
Make the Caprese even more vibrant by adding fresh basil, parsley, or chives!
• 1 regular tomato, sliced in 12
• 1 mozzarella ball, sliced in 12
• either fresh basil or dried italian herbs
• pinch of garlic powder, salt and pepper
• I often add olives and/or 1/2 avocado
• good drizzle of olive oil
The Italians don’t use pesto for caprese! They use fresh basil leaves! We always have a plant from our supermarket on the kitchen window sill.
Pesto is basically basil leaves, olive oil, salt, pepper, garlic cloves to taste, grated pecorino cheese (we use any hard cheese that’s knocking around in the fridge), and pine nuts (plain or briefly toasted in a nonstick pan).
I eyeball the amounts, but you can’t really ruin this. You just chuck everything in your blender and go for it.