Heart Caprese with Balsamic Glaze (Print version)
Elegant heart-shaped tomato and mozzarella layers with basil and a sweet balsamic glaze topping.
# What you'll need:
→ Salad Components
01 - 2 large ripe tomatoes
02 - 2 large fresh mozzarella balls (approximately 7 ounces each)
03 - 1 cup fresh basil leaves
04 - 2 tablespoons extra-virgin olive oil
05 - Sea salt to taste
06 - Freshly ground black pepper to taste
→ Balsamic Glaze
07 - 1/2 cup balsamic vinegar
08 - 1 tablespoon honey (optional for added sweetness)
# How to make it:
01 - Combine balsamic vinegar and honey in a small saucepan. Bring to gentle boil over medium heat, reduce to simmer. Cook 8 to 10 minutes, stirring occasionally, until reduced by half and syrupy consistency. Remove from heat and cool completely.
02 - Slice tomatoes and mozzarella into 1/4-inch thick rounds. Use small heart-shaped cookie cutter to cut each slice into heart shapes. Reserve trimmings for alternate use.
03 - Alternate layers of heart-shaped tomato and mozzarella slices on serving platter. Tuck fresh basil leaves between each layer.
04 - Drizzle assembled salad with extra-virgin olive oil and cooled balsamic glaze. Sprinkle generously with sea salt and freshly ground black pepper. Serve immediately.
# Expert suggestions:
01 -
- The heart shapes make ordinary ingredients feel like a celebration
- That homemade balsamic glaze creates a restaurant worthy finish in minutes
02 -
- The glaze thickens considerably as it cools, so don't over reduce it or you'll end up with balsamic candy
- Room temperature ingredients matter here, cold mozzarella has no soul
03 -
- Pat your mozzarella and tomatoes dry before slicing to prevent a watery salad
- If your cookie cutter sticks, dip it in warm water between cuts