Stacked Caprese Salad Recipes

Steps:

• Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

Steps:

• Arrange the tomatoes, cheese and basil on a serving platter. Whisk the vinaigrette ingredients; drizzle over salad. If desired, sprinkle with additional salt and pepper.

Steps:

• Arrange tomato slices, mozzarella slices, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil and sprinkle with salt and pepper.

Steps:

• Cook the asparagus: Boil salted water in a pot. Add the asparagus spears. Cook the asparagus for roughly 2 minutes. Remove asparagus from pot and shock in ice water to stop the cooking and chill the asparagus. Slice the tomato roughly 1/2-inch thick. Slice the mozzarella roughly the same size as the tomato slices. Layer on a plate in order listed: Salted tomato, Basil leaves, Mozzarella, season with freshly ground black pepper. Another tomato slice, salted. Asparagus spears (alternating direction), drizzled with a little lemon infused olive oil. Slice of mozzarella, peppered More basil leaves. Last slice of tomato. Garnish with micro greens. Drop little drops of balsamic vinegar on serving plate. Serve & enjoy! :)

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the sliced baguette bread on a baking sheet.
• Brush with some of the olive oil.
• Sprinkle with salt.
• Bake until the bread is pale golden and crisp, about 5 minutes.
• Remove from the oven.
• Top each slice of bread with a slice of tomato and sprinkle with salt and pepper.
• Top each slice of tomato with a slice of mozzarella and sprinkle with salt.
• Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes.
• Arrange the toasts on a serving platter.
• Top each toast with a basil leaf.
• Sprinkle with salt and pepper, and serve.

Steps:

• Use a serrated knife to slice each ball of mozzarella into 4 slices. Repeat with the tomatoes, cutting each into 4 slices.
• Stack 2 slices of tomato and 2 slices of mozzarella, alternating as you stack, on each of 4 serving plates. As you stack, season each tomato slice with a pinch of salt and pepper. Set aside.
• In a blender, combine the olive oil, lemon juice and [half] of the capers. Puree until smooth. Season with salt and pepper, to taste.
• Drizzle a bit of the dressing over each mozzarella-­tomato stack. Scatter basil ribbons, a few of the remaining capers and a bit of the lemon zest over each stack.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Arrange slices of baguette onto a baking sheet and brush both sides of each slice with 2 tablespoons olive oil. Sprinkle with sea salt.
• Toast the bread in the preheated oven until lightly golden brown and crisp, about 5 minutes. Flip the bread slices over and top each slice with a slice of tomato and a slice of mozzarella cheese. Sprinkle with salt.
• Return crostini to the oven and bake until tomato and mozzarella slices are warmed through, about 5 more minutes.
• Arrange the crostini onto a serving platter and sprinkle with basil. Drizzle with remaining 2 tablespoons olive oil and sprinkle lightly with more sea salt and black pepper.