Caprese Flatbread With Balsamic Reduction Recipes

Steps:

• Combine the flour, yeast, salt, and sugar in a large bowl and whisk to blend. Stir in the water until it forms a rough dough.
• Sprinkle some flour on a counter or cutting board. Turn the dough out onto the board and sprinkle a bit more flour on top. Knead until the dough becomes a smooth ball, 3 to 4 minutes, adding more flour as needed. Cover the dough with a clean kitchen towel and let it rest on the counter for 10 minutes.
• Preheat the oven to 425°F. Coat a baking sheet with cooking spray.
• Roll the dough into a 9x17-inch rectangle and transfer it to the prepared pan. Drizzle with a bit of olive oil and bake 18 to 20 minutes, until golden and crisp.
• Meanwhile, combine the mozzarella and tomatoes in a medium bowl. Slice the basil into ribbons and add them to the bowl, along with a drizzle of oil. Season with salt.
• Transfer the flatbread to a cutting board. Scatter the mozzarella mixture on top. Cut the flatbread lengthwise, then into triangles. Serve immediately.

Steps:

• Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool.
• Arrange alternate slices of tomato and mozzarella cheese decoratively on a serving platter. Sprinkle with salt and black pepper, spread fresh basil leaves over the salad, and drizzle with olive oil and the balsamic reduction.

Steps:

• For the balsamic reduction: In a small saucepan over medium-low heat, bring the balsamic vinegar to a boil.
• Reduce the heat to low and let simmer, swirling the pan occasionally, until reduced to about half of the original amount (about 20 minutes.) Watch it carefully. Remove from the heat and set aside.
• Meanwhile, assemble the salad by layering the tomato, mozzarella, and basil.
• Lightly drizzle the olive oil and balsamic reduction over the salad and sprinkle with salt and pepper.

Steps:

• Slice mozzarella into 1/2 inch cubes. Using a toothpick, layer the mozzarella, spinach and tomato. Refrigerate until time to serve. In a small saucepan over medium heat, bring Balsamic Vinegar to a boil. Allow to cook until vinegar thickens and reduces, about 5 - 10 minutes depending on your stove. You should be left with a few tablespoons of the reduction. When ready to serve, drizzle platters with balsamic reduction. Place Caprese bites on top of reduction and serve.