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RECIPE: CAPRESE SALAD

 

INGREDIENTS

  • 4 ripened Tomatoes
  • 4, 2oz Bocconcini Mozzarella
  • 2 Tb of Fresh Basil, Chiffonade
  • 1/2 Cup of Stancato’s Balsamic Vinaigrette
  • 1/4 Cup + 2 Tb Grated Parmesan
  • 2 Small Vidalia Onions (one for each)
  • Pinch of Salt and Pepper
  • 2 Flatbreads of Pitas
  • 2 Tb of Extra Virgin Olive Oil
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DIRECTIONS

  1. Preheat oven to 350 degrees
  2. On a parchment lined sheet pan, place 2 flatbreads, drizzle each with 1 tb of olive oil, then sprinkle with parmesan cheese
  3. Place in oven for 4-5 minutes, remove from oven a cut into 8 even triangles
  4. Slice the tomatoes into 4 slices each, thinly slice the Vidalia onion. marinade each with 1/4 cup of Stancato’s Balsamic
  5. Slice Bocconcini Mozzarella into 4 slices each
  6. Chiffonade fresh basil
  7. Stagger on plate, mozzarella, tomato, mozzarella tomato
  8. Top with marinated onions, Salt, pepper and fresh basil.
  9. Drizzle extra Stancato’s balsamic over the top
  10. Serve with baked cheese flatbread