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Individual Insalata Caprese-Guest Post

December 31 by Guest Writer 14 Comments

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For this final week of 2010, I have chosen to share with you three classic dishes with a unique twist:

First, a savory comfort dish; French Onion Soup with a Comté Cheese Crouton
Second, a sweet breakfast treat to greet the new year: French Toast with Pomegranate Syrup AND
Third, an elegant presentation of a salad favorite: Individual Insalata Caprese – an ideal appetizer for your New Year’s Eve dinner or a fresh addition to the football fare on New Year’s Day

What’s so special about this final week is two of the above are guest posts by friends that I would never have met if I hadn’t decided to start writing this little blog called She’s Cookin’!  You hear talk (or read it) about how blogging creates a community by bringing together like-minded people and that real friendships are formed in this virtual place. Well, it’s true, and one of the best things about this year is that I’ve met a number of food bloggers that live in Orange County that I now call “friend” in the real sense of the word.

Today, I’m pleased to introduce you to my friend Alisha, a most gentle, generous, and genuine person who lives right here in Huntington Beach only a few blocks from my house. Alisha and her two sons are the creative minds behind The Ardent Epicure, a gorgeous ode to the pleasures of food!

Hello to all of the She’s Cookin” readers, my name is Alisha or Magic of Spice and I am so pleased to be doing a guest post  for my friend Priscilla. Today I will be sharing with you my version of the classic Insalata Caprese…Hope you enjoy.

The Insalata Caprese is traditionally served by layering fresh ripened tomatoes, fresh mozzarella and fresh basil leaves then dressing with high quality olive oil and a bit of salt and pepper…Although you have more than likely seen this salad arranged in various ways and dressed in as many, including being served as an appetizer atop fresh bread or crostini. Or perhaps for your non-vegetarian guests you could serve it as an antipasto salad by adding a bit of cubed salami and prosciutto? The possibilities are quite varied as are the options for serving. But for purposes of this post we are going on the assumption that you are madly in~love with my execution and plating 🙂 So we will just move on with a few words about our ingredients, and in my opinion some important factors pertaining to this classic dish.

So let us begin with the tomatoes a very important and key ingredient…make sure that you use nice ripe tomatoes, and avoid refrigeration as this can cause your tomatoes to become mealy. Another factor in the choice of tomatoes is that your dressing is based off the juices of your tomatoes and the olive oil, so the riper, the more juicy the better.

Now lets talk cheese…we are using fresh mozzarella which can be purchasable in brine or water . This is a semi soft cheese that is traditionally served the day it is prepared, however packaging can add to its longevity when refrigerated.
This cheese is not aged and meant to be consumed as fresh as possible. The texture should be wet and smooth with a soft, mild flavor. This cheese will be of either buffalo or more commonly today, cows milk.
Next, your olive oil…this is an occasion to bring out the good stuff. As our salad is dressed based on our juicy tomatoes with the add of olive oil, well you get the point. For me I like the extra virgin, cold pressed and unfiltered variety.

What you will need:

4 small to medium ripened tomatoes

*Note: I used black or mahogany heirloom

4 ounces fresh mozzarella, cubed

1/4 cup extra virgin olive oil

1/3 cup basil chiffonade

A handful or so of arugula, or other garnish lettuce

Sea salt and cracked pepper to taste

Get this look:

Start by carving your tomatoes into individual bowls. Making sure to carve out over a bowl to retain juices. Now take your mozzarella ball(s) and cut into small cubes. Add the majority of your olive oil (or to taste) to your tomato juices, sprinkle with salt and pepper to taste. Toss in your cubed mozzarella, and thoroughly coat the cheese. Fill each tomato bowl to brimming with the mozzarella.

To create your basil chiffonade, take your fresh basil leaves starting with the largest and stack them. Now roll them beginning at the widest end until you meet the narrowest end. Take your roll now and slice the width with a sharp knife to create ribbon like slices of basil. Adorn the top of your tomatoes with your basil chiffonade. Now you can create small nests of arugula then place your tomatoes on top of each nest. Drizzle with additional olive oil and a bit of cracked pepper.

Enjoy~

HAPPY NEW YEAR 🙂

Thank you for reading and visiting She’s Cookin’ this past year, I’ll see you here in 2011 for more flavorful, fast, fresh, and family friendly recipes! Please take a moment to visit The Ardent Epicure to experience more of their culinary delights.

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Category She's Cookin' Tags appetizer| Caprese salad| Insalata Caprese| salad| tomatoes

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Comments

  1. Victoria

    December 31 at 7:23 am

    I love the Ardent Epicure 🙂 This is a wonderful presentation for insalata caprese, and definitely would be impressive to serve guests and super easy to eat! Thanks, Alisha and Priscilla for sharing this post and Happy New Year to you both!

    Reply
  2. Kori

    December 31 at 10:02 am

    Wow, this is beautiful! I love Caprese anything, and this is such a clever way to present the salad! Thanks for sharing, and Happy New Year!

    Reply
  3. Sandra

    December 31 at 10:39 am

    Beautiful!!! Happy New Year , and best wishes for 2011!!!

    Reply
  4. Magic of Spice

    December 31 at 4:45 pm

    Thank you so much for sharing my recipe here and your wonderful words dear friend…I will never complain about 2010 as this last year has brought me many treasured friends…one most especially being you!
    Recover quickly and have a most enriched and glorious 2011!

    Reply
  5. Angie's Recipes

    December 31 at 9:15 pm

    hi Alisha
    I remember this :-)) A delicious and pretty appetizer!
    Happy 2011!

    Reply
  6. Beth

    January 1 at 3:39 am

    Happy New Year to you, too! I’m glad I found your blog.

    Reply
  7. Jessie

    January 1 at 4:23 am

    Hi Alisha! I LOVE your version of Insalata Caprese – what a creative take! I completely agree with you about using fresh tomatoes, and your basil chiffonade is beautiful! Happy New Year!!

    Reply
  8. Kate @ Diethood.com

    January 1 at 9:17 am

    I adore the idea of serving insalata caprese inside a ripened tomato – that’s amazing!

    Happy New Year!

    Reply
  9. Monet

    January 1 at 9:25 pm

    I just adore Alisha…I’m so glad to see a guest post. This Insalata caprese looks beautiful, and I’m sure it tastes better. So creative! Thank you so much for sharing her with me tonight. I hope you have a wonderful Sunday.

    Reply
  10. Velva

    January 2 at 6:19 am

    A Happy New Year to you! This year, albeit late, I discovered your blog. I am looking forward to enjoying all the great posts in 2011.

    I have been following Alisha’s blog and I love it. The idea for Insalata caprese served inside a tomato is a fabulous and creative idea.

    Bogging does open up an amazing world! I am amazed everyday at the like-minded people that I meet. I am always inspired by their creativity and passion for food.

    Cheers.
    Velva

    Reply
  11. Faith

    January 2 at 2:09 pm

    Another lovely guest post, Priscilla! Alisha’s blog and recipes are always beautiful, and this one looks truly outstanding! Wishing a very happy New Year to you both!

    Reply
  12. Nancy@acommunaltable

    January 2 at 8:33 pm

    WOO HOO!! Another OC blogger !! This is an absolutely gorgeous presentation of a classic! I can’t wait until it is tomato season again and I can make this salad – or in this case an appetizer.

    Wishing both of you ladies a truly wonderful 2011!!!

    Reply
  13. blackbookkitchendiaries

    January 3 at 1:43 pm

    what a great guest post! thanks for sharing it… i cant wait to try out this recipe.

    Reply
  14. Rosa

    January 4 at 2:27 am

    A great idea! A great guest post.

    Happy new Year!

    Cheers,

    Rosa

    Reply

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