Heart-Shaped Caprese Salad with Reduced Balsamic

Fall in love with the combination of fresh tomatoes, basil and creamy mozzarella, drizzled to perfection with a Balsamic reduction.

Created by: Amy Christie, this heart of mine

Ingredients

  • 4 Roma tomatoes
  • 1 ball (8 oz.) mozzarella
  • Basil leaves
  • 1 cup Balsamic vinegar
  • Salt and pepper, to taste

Directions

  • Wash and dry the tomatoes. Cut into ¼” slices.
  • Slice the mozzarella ball into matching ¼” slices.
  • Press a heart-shaped cookie cutter into each slice of mozzarella to create heart-shaped pieces. Set aside.
  • For the balsamic reduction, pour balsamic vinegar into a small non-stick saucepan over medium-high heat. Bring to a boil.
  • Once the vinegar is boiling, reduce the heat to medium-low and allow to simmer until the consistency becomes syrupy. Stir occasionally.
  • Remove vinegar from heat and cool to room temp.
  • On a serving dish, lay the tomatoes, basil and mozzarella hearts in rows, alternating between each ingredient.
  • Drizzle with balsamic reduction. Add salt and pepper to taste. Refrigerate any leftovers.

Recipe Information

Ingredients

  • 4 Roma tomatoes
  • 1 ball (8 oz.) mozzarella
  • Basil leaves
  • 1 cup Balsamic vinegar
  • Salt and pepper, to taste

Directions

  • Wash and dry the tomatoes. Cut into ¼” slices.
  • Slice the mozzarella ball into matching ¼” slices.
  • Press a heart-shaped cookie cutter into each slice of mozzarella to create heart-shaped pieces. Set aside.
  • For the balsamic reduction, pour balsamic vinegar into a small non-stick saucepan over medium-high heat. Bring to a boil.
  • Once the vinegar is boiling, reduce the heat to medium-low and allow to simmer until the consistency becomes syrupy. Stir occasionally.
  • Remove vinegar from heat and cool to room temp.
  • On a serving dish, lay the tomatoes, basil and mozzarella hearts in rows, alternating between each ingredient.
  • Drizzle with balsamic reduction. Add salt and pepper to taste. Refrigerate any leftovers.