Deconstructed Caprese Salad Party Platter Food

DECONSTRUCTED CAPRESE SALAD PARTY PLATTER

Steps:

• If you are toasting baguette: preheat oven to 400, slice bread 1" thick, place on a cookie sheet and toast until just golden. Set aside.
• Remove cheese from water and pat dry. Place cheese on platter with room for other ingredients in between. (I usually do one toward the upper right corner, center left, and one toward the lower right, see photos)
• Place rows of arugula and basil leaves, baguette slices, and tomatoes in a free form style on board. Fill in any empty spaces
• Drizzle everything except the bread generously with olive oil and balsamic glaze then sprinkle with a good sea salt (no table salt please)
• Leave the glaze and sea salt by the board, so as people take what they want, they can drizzle with more glaze and add sea salt as desired!

DECONSTRUCTED CAPRESE

Steps:

• 1. Thread a cherry tomato onto a skewer followed by a piece of basil, a mozzarella ball, and a bread cube. Repeat so that the skewer has two of every item. Add a third cherry tomato on the end of the skewer. Snap the pointed end off the skewer and discard. Repeat with the remaining ingredients.
• 2. Pack the skewers in a container or wrap them gently in aluminum foil.

CAPRESE SALAD

Steps:

• Arrange the slices of tomato and mozzarella on a platter, alternating between slices of each, and sprinkle over the basil leaves. Season generously with salt and black pepper, then drizzle over the olive oil and vinegar. Serve straightaway.

CAPRESE SALAD - GIADA DE LAURENTIIS

Steps:

• Whisk the lemon juice, 1/2 t salt, and 1/4 t pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.
• Cut the regular tomatoes into 1/2-inch thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half. Arrange the tomatoes and mozzarella on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to taste, and serve.