Stars & Stripes Caprese Salad

Recipe adapted from The Baker Mama

Stars & Stripes Caprese Salad
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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!
Servings Prep Time
10 10
Cook Time
10
Servings Prep Time
10 10
Cook Time
10
Stars & Stripes Caprese Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
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!
Servings Prep Time
10 10
Cook Time
10
Servings Prep Time
10 10
Cook Time
10
Ingredients
Blueberry Balsamic Drizzle
Servings:
Units:
Instructions
Instructions
  1. Preheat the oven to 375°F.
  2. Cut 12 mini stars out of 3 slices of fresh mozzarella using a mini star cutter. Set aside.
  3. 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
  1. 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
  1. 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!
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Caponata

Caponata
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Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Caponata
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Add eggplant, zucchini, celery, and onion to small bowl.
  3. Add tomatoes, garlic, olives, and capers to a separate bowl.
  4. Heat oil in a large sauté pan over medium-high heat.
  5. Add the eggplant, zucchini, celery, and onion. Sauté 8-10 minutes, until soft.
  6. Add tomatoes, garlic, olives, and capers. Continue to sauté for 5-7 minutes.
  7. Stir in the basil and red wine vinegar. Cook for an additional 3-4 minutes.
  8. Remove from heat.
  9. Serve with bread, pita or as a side dish. Enjoy!
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