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Stacked Caprese Salad

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Stacked Caprese Salad
2008-12-03 Appetizer
5 51

This tasty appetizer is packed with flavor. The reduced balsamic gives a great look and the seasoned garlic sourdough toast makes a great base.

  • Servings: 4


2 Beefsteak or Heirloom Tomatoes
1 pkg Fresh Buffalo Mozzarella
1 bunch Fresh Basil
½ cup Balsamic Vinegar
Cracked Black Pepper To Taste
4 slices Sourdough Bread
4 cloves Garlic
1 stick Butter
2 Tbsp Worcestershire Sauce
Salt, to taste
2 Tbsp Salad Supreme Seasoning


Pour vinegar in a pot and simmer on low heat until reduced by half. Spread out sourdough bread on a sheet pan. Melt butter in a saucepan, add minced garlic, Worcestershire sauce, cracked black pepper and salad supreme seasoning. Cook on low heat for 10 minutes. Brush mixture liberally onto sliced sourdough bread and bake at 375 degrees for 15 minutes, or until golden brown. Slice tomatoes and mozzarella into thick slices and set aside. Stack fresh basil leaves onto themselves, roll up and make thin slices, then set aside. Using a cookie or biscuit cutter, make same circle cut outs of garlic bread slices, tomatoes and mozzarella. To assemble,

place one circle garlic bread on plate, top with a slice of tomato seasoned with a little salt and pepper, top with a teaspoon of reduced balsamic, add a slice of fresh mozzarella, top with another teaspoon of balsamic, and sprinkle basil over top and add fresh cracked pepper. For presentation, drizzle a little extra virgin olive oil and balsamic reduction on the plate and over dish.