Friday, June 14, 2013

Citrus Caprese

2 Tbsp. pesto
6 slices fresh mozzarella, cut 1/4" thick
4 vine-ripened tomatoes, slice 1/4" thick
8 heirloom cherry tomatoes
1 blood orange, peeled and sliced
Juice from 1/2 lemon
1/2 cup extra-virgin olive oil
10 leaves basil, ripped
Salt and pepper to taste

Using a fork, spread the pesto on the bottom of a plate. Layer on the
mozzarella with alternating tomatoes and orange slices. Pour the
lemon juice and extra-virgin olive oil on top. Sprinkle fresh basil and
salt and pepper. Enjoy immediately.
-Fresh Ideas Newsletter