This American Flag Caprese Salad is as delicious as it is patriotic! Top with a Blueberry Balsamic Drizzle and serve with grilled baguette for a perfectly-fresh, kid friendly and festive summer dish!
This American Flag Caprese Salad is as delicious as it is patriotic! Top with a Blueberry Balsamic Drizzle and serve with grilled baguette for a perfectly-fresh, kid friendly and festive summer dish!
Cut 12 mini stars out of 3 slices of fresh mozzarella using a mini star cutter. Set aside.
With a serrated knife, slice the baguette on the diagonal into 20 even slices. Brush each slice on both sides with olive oil and place in a single layer on a baking sheet. Bake for 6-8 minutes, until lightly toasted and golden brown around the edges.
Prepare Blueberry Balsamic Drizzle
In a large saute pan over medium heat, add blueberries and balsamic vinegar. Continuously stirring. Once blueberries burst reduce heat to low and simmer for 5 minutes until the sauce begins to reduce and thicken.
Assemble
Arrange toasted bauqette by layering sliced mozzarella, basil, tomato and fresh blueberries. Garnish with mozzarella stars and drizzle with blueberry balsamic glaze. Repeat and enjoy!
Preheat grill to high. If using a grill pan, place it over high heat on the stove.
Dry the eggplant by patting with a paper towel.
Drizzle with 1 teaspoon of olive oil and place on the grill.
Cook until dark grill marks appear, about 5 minutes per side. Remove from heat and set aside.
While the eggplant cools, whisk together ¼ cup of olive oil, vinegar, salt and pepper in a medium size bowl.
Construct the salad by stacking or layering components: eggplant, tomato, mozzarella, eggplant, tomato, mozzarella, eggplant.
Spoon vinaigrette over and around the salad and garnish with basil.
Serve with crusty bread and enjoy!
Recipe Notes
How To Disgorge An Eggplant:
Eggplants are a loaded with water. In order to concentrate their flavor, place eggplant slices on a paper towel and lightly salt them. This will force the eggplant to secrete water while absorbing the salt, known as disgorging. Since there is less moisture in a disgorged eggplant, it won’t end up soggy on the grill! Be sure to implement this neat trick about one hour prior to using the eggplant.
In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer.
Cook 2 minutes and flip each piece over so they cook evenly. Cook another 2-3 minutes, flipping occasionally. The eggplant should have changed in color, the skin wrinkled and the flesh soft.
Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, peppers, ginger and green onion. Stir these aromatics until they become fragrant.
Combine aromatics with eggplant and stir-fry for one minute.
Add soy sauce, balsamic vinegar and sugar and stir to combine all. Serve immediately and ENJOY!
