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I <3 Caprese
Sep. 21st, 2016 08:27 amI love Caprese salad and even managed to pull off my own homemade basil pesto a few weeks back to create bite-sized minis drizzled with balsamic glaze, similar to the ones pictured as skewer appetizers.
I'm even digging on the Caprese flatbread pizza idea. Hey, at least it's still Italian.
But when an actual Italian cheese and milk brand name does THIS to a Caprese, enough is enough.
( Can't seem to get image smaller on DW even though it's a decent size on LJ, so cutting to save space )
PS - I also discovered that pre-making the Caprese salad and sticking it into the fridge does horrible, horrible things to the mozzarella, especially if you're full and saving it overnight to eat the next day. Do not pre-make Caprese salad. Just keep the ingredients separated, and the mozzarella stored in water until you're ready to serve and spend the couple minutes to plate them nicely at that time.
I'm even digging on the Caprese flatbread pizza idea. Hey, at least it's still Italian.
But when an actual Italian cheese and milk brand name does THIS to a Caprese, enough is enough.
( Can't seem to get image smaller on DW even though it's a decent size on LJ, so cutting to save space )
PS - I also discovered that pre-making the Caprese salad and sticking it into the fridge does horrible, horrible things to the mozzarella, especially if you're full and saving it overnight to eat the next day. Do not pre-make Caprese salad. Just keep the ingredients separated, and the mozzarella stored in water until you're ready to serve and spend the couple minutes to plate them nicely at that time.
