July: Fruit Challenge – Caprese Salad Amuse Bouche
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One of my favorite things is when I find out that a term such as "amuse bouche" is something really quite simple. An amuse bouche is simply a single, bite-sized hors d’œuvre. That's it! If you're having a dinner party, this Caprese Salad amuse bouche is not only easy to make, but sounds uber fancy and looks stunning. I picked up these Japanese style bone china soup spoons on Amazon for $10 for a 12 piece set. Score!
Ingredients:
- Fresh Mozzarella Cheese
- Roma/Plum Tomatoes
- Fresh Basil Leaves
- Extra Virgin Olive Oil
- Balsamic Glaze (I used Blaze Glaze)
- Salt (Optional)
Process:
- Slice tomatoes into 1/8" to 1/4" thick slices and then quarter them.
- Slice fresh Mozzarella and then quarter each slice depending on the size.
- Thinly Julienne basil leaves.
- Assemble amuse bouche by layering tomato and mozzarella pieces.
- Top with basil.
- Lightly drizzle with EOO & a balsamic glaze. (You can easily make your own glaze by reducing balsamic vinegar down by half and allowing to thicken and cool.)
- Finish with a small pinch of salt if desired.
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