Recipe: Caprese Appetizer
"Gents," I declared, "keep your shorts on, I'm making you some caprese. And you will love it." Except they looked at me and snarled, these fools with whom I graduated high school almost 20 years ago and now shared a campfire, beer stash, and tent space under a stand of ponderosas at 8,000 feet in the mountains for two nights. It's an annual affair.
"Why? We have Doritos." One of them broke the silence. "And cheesy poofs."
On this night of festivities in the forest, I wanted an appetizer to contribute to the happy vibrations of friendships forged by the test of time and figured they'd appreciate a touch of class. Instead, they mocked me, cracked Coors Lights, and farted. Thier loss, I say. It's an easy antipasto, or starter, that takes roughly three minutes to prepare, and tastes like you're vacationing in coastal southern Italy. What could be wrong with that? Sweet, peppery with herb, a touch of sour, and slightly wet. Caprese is traditionally a salad but this version is served up on crackers for enjoying in bite sized portions that are simple to share.
Create and enjoy.
- 2 Roma tomatoes
- 8 oz block of mozzarella cheese
- Fresh basil leaves
- Crackers, your choice. Wheat Thins used in this example.
- Ground pepper
- Balsamic vinegar
- Slice tomatoes and mozzarella
- Place tomato, basil leaf, and mozzarella slice on cracker
- Add a few drops of balsamic vinegar on top of each
- Sprinkle a touch of pepper