caprese

i feel a little silly posting a recipe on how to make caprese but i didn’t discover it until 6 or 7 years ago so chances are there are still a few people out there who don’t know it exists yet. and of course i’m a bit biased and think my way of doing it is the best.

its been almost a week since i posted a recipe. yikes! i just went back to work this week after having almost 4 months of vacation so when i come home i’m lazy and exhausted from my long bike ride so anything coming from the kitchen (rather than pizza delivery or the bar across the street) is a miracle. that’s why i have had caprese 3 out of 7 days this week.

the other thing keeping recipes off this blog this week is the fear of having to clean up my kitchen to take photos. there are lots of blogs that have recently done “my kitchen in real life” bits, where their kitchen looks like the immaculate surfaces in my mom’s house and i really don’t believe that’s “real life”. that’s not how my kitchen rolls unless its once a week after we clean. most of the time i can shove things out of the camera frame, but not this week. that’s what sundays are for.

i love this “salad” by the spoonful, cold on fluffy foccacia, or in the broiler until the cheese gets gooey, sometimes on garlic bread. without this, i probably would have starved through college. eat up.

caprese
serves 2

1 pint cherry tomatoes
8 ounces fresh mozzarella pearls (small balls), finely chopped
1/2 cup fresh basil, packed
1 tablespoon olive oil
salt and pepper, to taste

cut cherry tomatoes in half (this prevents them exploding when you bite into half of one) and combine with mozzarella, basil, and olive oil. season with salt and pepper.

if you are making this for a party, it is fun to put the mozzarella and tomatoes on toothpicks with a small piece of basil. then marinate in olive oil with salt and pepper.

see, easy! make, eat, repeat, repeat, repeat.

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