{"id":4298,"date":"2010-12-31T06:16:59","date_gmt":"2010-12-31T14:16:59","guid":{"rendered":"https:\/\/shescookin.com\/?p=4298"},"modified":"2011-01-05T17:35:01","modified_gmt":"2011-01-06T01:35:01","slug":"individual-insalata-caprese-guest-post","status":"publish","type":"post","link":"https:\/\/shescookin.com\/individual-insalata-caprese-guest-post\/","title":{"rendered":"Individual Insalata Caprese-Guest Post"},"content":{"rendered":"

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For this final week of 2010<\/span>, I have chosen to share with you three classic dishes with a unique twist:<\/p>\n

First<\/span><\/span>, a savory comfort dish;\u00a0French Onion Soup with a Comt\u00e9 Cheese Crouton<\/a><\/span>
\nSecond<\/span>,<\/strong><\/span> a sweet breakfast treat to greet the new year:\u00a0French Toast with Pomegranate Syrup<\/a><\/span> AND
\nThird<\/span>,<\/strong> an elegant presentation of a salad favorite:\u00a0Individual Insalata Caprese –\u00a0an ideal appetizer for your New Year’s Eve dinner or a fresh addition to the football fare on New Year’s Day<\/span><\/span><\/p>\n

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’! \u00a0You 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.<\/p>\n

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>, a gorgeous ode to the pleasures of food!<\/p>\n

\"\"<\/a>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 \u00a0for my friend Priscilla. Today I will be sharing with you my version of the classic Insalata Caprese…Hope you enjoy.<\/p>\n

The Insalata Caprese<\/span> is traditionally served by layering fresh ripened tomatoes,\u00a0fresh mozzarella and fresh basil leaves then dressing with high quality olive oil and\u00a0a bit of salt and pepper…Although you have more than likely seen this salad arranged\u00a0in various ways and dressed in as many, including being served as an appetizer atop\u00a0fresh bread or crostini. Or perhaps for your non-vegetarian guests you could serve it as\u00a0an antipasto salad by adding a bit of cubed salami and prosciutto?\u00a0The possibilities are quite varied as are the options for serving. But for purposes\u00a0of this post we are going on the assumption that you are madly in~love\u00a0with my execution and plating \ud83d\ude42\u00a0So we will just move on with a few words about our ingredients, and in my opinion\u00a0some important factors pertaining to this classic dish.<\/span><\/p>\n

So let us begin with the tomatoes\u00a0a very important and key ingredient…make sure that you use nice ripe tomatoes, and\u00a0avoid refrigeration as this can cause your tomatoes to become mealy. Another\u00a0factor in the choice of tomatoes is that your dressing is based off the juices of your\u00a0tomatoes and the olive oil, so the riper, the more juicy the better.<\/span><\/p>\n

Now lets talk cheese…we are using fresh mozzarella which can be purchasable\u00a0in brine or water . This is a semi soft cheese that is traditionally served the day\u00a0it is prepared, however packaging can add to its longevity when refrigerated.<\/span><\/div>\n
This cheese is not aged and meant to be consumed as fresh as possible. The\u00a0texture should be wet and smooth with a soft, mild flavor. This cheese will be\u00a0of either buffalo or more commonly today, cows milk.<\/span><\/div>\n
Next, your olive oil…this is an occasion to bring out the good stuff. As our salad\u00a0is dressed based on our juicy tomatoes with the add of olive oil, well you get the point.\u00a0For me I like the extra virgin, cold pressed and unfiltered variety.<\/span><\/div>\n

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What you will need:<\/em><\/strong><\/p>\n

4 small to medium ripened tomatoes<\/span><\/p>\n

*Note: I used black or mahogany heirloom<\/span><\/p>\n

4 ounces fresh mozzarella, cubed<\/span><\/p>\n

1\/4 cup extra virgin olive oil<\/span><\/p>\n

1\/3 cup basil chiffonade<\/span><\/p>\n

A handful or so of arugula, or other garnish lettuce<\/span><\/p>\n

Sea salt and cracked pepper to taste<\/span><\/p>\n

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Get this look:<\/em><\/strong><\/p>\n

Start by carving your tomatoes into individual bowls. Making sure\u00a0to carve out over a bowl to retain juices. Now take your mozzarella ball(s)\u00a0and cut into small cubes. Add the majority of your olive oil (or to taste) to your\u00a0tomato juices, sprinkle with salt and pepper to taste. Toss in your cubed mozzarella,\u00a0and thoroughly coat the cheese.\u00a0Fill each tomato bowl to brimming with the mozzarella.<\/p>\n

To create your basil chiffonade, take your fresh basil leaves starting with the largest\u00a0and stack them. Now roll them beginning at the widest end until you meet the\u00a0narrowest end. Take your roll now and slice the width with a sharp knife to\u00a0create ribbon like slices of basil. Adorn the top of your tomatoes with your\u00a0basil chiffonade. Now you can create small nests of arugula then place\u00a0your tomatoes on top of each nest. Drizzle with additional olive oil and a bit\u00a0of cracked pepper.<\/p>\n

Enjoy~<\/p>\n

HAPPY NEW YEAR \ud83d\ude42<\/span><\/h2>\n

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<\/a> to experience more of their culinary delights.<\/span><\/p>\n