"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Caprese Salad with Balsamic Glaze Recipe

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This recipe for Caprese Salad with Balsamic Glaze, by , is from Rhonda and Lorne's Dia de los Muertos Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rhonda Hemstreet

Category:
Category:

Ingredients:  
Ingredients:  
2 cups balsamic vinegar
⅓ cup honey
1 Tablespoon lime juice
3 large beef stake tomatoes, cut into inch slices OR sweet little cherry tomatoes
1 16 ounce package fresh mozzarella cheese, sliced into inch slices or the mini Boconccini Cheese
1 large bunch of fresh basil, about cup
salt and pepper to taste

Directions:
Directions:
In a medium sauce pan combine balsamic vinegar, honey and lime juice. Bring to a boil, (be so careful not to let it boil over). Reduce heat to low and simmer for 20 minutes until it thickens, stirring occasionally. Cool completely.

Arrange tomatoes, mozzarella, and basil alternately on a platter. Sprinkle with salt and pepper and drizzle with olive oil. Drizzle the reduced balsamic glaze over salad and serve.

 

 

 

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