What could be better than a lovely Caprese salad? Likely there are more complicated things in life but purity triumphs when we’re short on time.
As I currently have some time, I was looking on the web the other day. Trying to get new, stirring ideas, inspiring meals that I’ve never used before, to delight my loved ones with. Searching for a long time unfortunately couldn’t find lots of interesting stuff. Just before I wanted to give up on it, I came upon this scrumptious and simple dessert simply by accident at Suncakemom. The dessert looked so mouth-watering on its photo, it required immediate action.
It had been not so difficult to imagine the way it’s made, its taste and just how much boyfriend might like it. Mind you, it is extremely easy to delight the guy in terms of treats. Anyway, I visited the webpage and then followed the step by step instuctions which were accompanied by impressive images of the task. It really makes life less difficult. I could imagine that it’s a slight hassle to take photos in the middle of cooking in the kitchen because you usually have sticky hands therefore i really appreciate the effort and time she put in to make this blogpost .
With that in mind I am empowered presenting my personal recipes similarly. Thanks for the thought.
I had been tweaking the initial recipe create it for the taste of my loved ones. I must mention it was an incredible outcome. They enjoyed the flavor, the consistency and loved having a treat such as this in the middle of a stressful week. They ultimately demanded lots more, many more. Hence next time I am not going to make the same mistake. I’m gonna multiply the quantity to get them delighted.
caprese salad recipe credit goes to SunCakeMom.
Cut a slice from the fresh mozzarella cheese.
Cut a slice of tomato that is similar in size and width to the mozzarella.
Fresh basil is essential for this dish. If we haven’t got huge leaves just use more smaller ones.
A drizzle of olive oil will bind everything together. It’s as essential as the basil and as it is with good olive oil, the more expensive the better.
It’s not recommended to make them well ahead as the mozzarella will seep liquid out and ruin our plating. A couple of minutes will be fine but anything over half an hour is risky, especially at room temperature.