"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Kristin's Stacked Caprese Recipe

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This recipe for Kristin's Stacked Caprese, by , is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristin Loft
Added: Sunday, March 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Fresh mozzarella cheese
Fresh tomatoes
Fresh basil
pine nuts
sweet onions
balsamic vinegar
Paul Newman Italian dressing
canola oil

Directions:
Directions:
The order of ingredient placement is important. On a plate pour some balsamic vinegar enough to cover bottom of plate. Place slices of mozzerella cheese in an artistic pattern on top of vinegar. Sprinkle some more vinegar on top of cheese. Place tomatoe slices on top of cheese. On top of tomatoe sprinkle diced onions, then the basil leaves. Brown pine nuts in canola oil--be careful not to burn ! After they've cooled, sprinkle them on top of basil leaves. Then add some Paul Newman Italian dressing.

Personal Notes:
Personal Notes:
I eat this caprese dish as a meal. Sometimes I add flaked salmon on top. Ok. Now I'm hungry.

 

 

 

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