Caprese Antipasticks Food

CAPRESE GRANITA

Steps:

• Add the tomatoes, water, vinegar, sugar and salt to the pitcher of a blender. Blend on high for 2 minutes. Pour into an 8-by-8-inch baking dish. Discard the seeds and any solids. Freeze for 2 hours.
• After two hours, use a fork to scrape and break up the mixture. Stir to distribute the ice crystals and return to the freezer until frozen solid, about 2 hours more.
• Use a fork to scrape the desired amount of large shards of ice into small bowls. Top each serving with basil, mozzarella quarters and pine nuts. Drizzle with olive oil and sprinkle with flaky sea salt and serve.

MEAT AND CHEESE ANTIPASTICKS

Steps:

• For meat and cheese antipasticks, cube Italian sausages or salami and pepperoni into bite size chunks. Cut provolone into bite size chunks. Skewer meat and cheese and arrange on a platter.

CAPRESE TART

Steps:

• Special equipment: 12 individual tartlet pans with removable bottoms
• Preheat oven on to 375 degrees F.
• To assemble tartlets: Take the tart pans and brush with butter and liberally sprinkle with cornmeal. Roll out dough to 1/8-inch thickness and cut into 12 individual tarts. Dough circles should be larger than the pan to fit properly.
• Lay the dough rounds in the pans and press down to fill in the corners. Trim excess dough.
• Brush bottoms of dough shell with olive oil and sprinkle with the cheese. Bake for 6 minutes until bottom is cooked but blonde.
• Sprinkle the tomato slices with salt. Layer the tomato slices and mozzarella slices into the pan, overlapping the pieces in a circle, until all the ingredients are used. Season with salt and pepper. Bake tarts for 15 minutes. Remove from the oven and let cool. Right before serving, garnish top with torn basil. Serve warm or at room temperature.

MIXED "CAPRESE"

Steps:

• For the salad: In a medium bowl, combine the arugula, tomatoes, strawberries, cucumbers, basil, mint, salt and onion. Toss gently to combine. Pile the salad onto a platter.
• For the dressing: Using the same bowl, combine the mascarpone, vinegar, Dijon, salt and 2 teaspoons water. Whisk well until smooth. Spoon the creamy dressing over the salad and serve.

CAPRESE

Steps:

• Slice tomatoes in thick slices, salt and pepper.
• Slice cheese also in similarly thick slices.
• Arrange tomatoes and cheese on a platter, alternating and overlapping slightly.
• Sprinkle over all with oil, then vinegar and chopped basil.
• Let mature at room temperature for a few minutes to an hour before eating as an appetizer.

CAPRESE APPETIZER

Steps:

• Toss tomatoes, mozzarella cheese, olive oil, basil, salt, and pepper together in a bowl until well coated. Skewer one tomato and one piece of mozzarella cheese on each toothpick.