Caprésé Bites
Sunday, March 20, 2016
Eddy Cameron

-Jessica Cameron

•Golf ball size tomatoes
•1/2 cup balsamic vinegar Di Moderna
•Soft mozzarella
•Fresh basil
•Olive oil
•Fresh Black Pepper

Cut the "cap" off the golfball size tomatoes. Slightly larger than a cherry tomato or large cherry tomatoes. Gut the insides of the tomato pulp. Make sure all the seeds are removed. Pepper this insides lightly with black pepper. Take a 1/2 cup of balsamic and reduce slightly over medium heat to thicken to a light syrup. It will take 10-15 minutes. Drop a few drops of the balsamic syrup in the bottom of the tomato cups. Chiffonade the basil and layer the bottom of the tomato bowls with basil. Scoop out the soft mozzarella with a 1/4 or 1/2 teaspoon whatever fits the tomato size. Set inside the tomato and fill all of them. Drizzle balsamic syrup on top and top with a touch of the basil ribbons on top. Take a half teaspoon full of olive oil and drizzle into each tomato cup. Chill for a few hours and serve.

Article originally appeared on CookedThat in Eddicaa's Kitchen (http://www.cookedthat.com/).
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