No salad will break your heart like the “Caprese.” It always sounds great; creamy mozzarella, fragrant basil, and sweet, juicy, vine-ripened tomatoes…what’s not to love? Well, false advertising for one. With very few exceptions, the tomatoes used on these Caprese salads are not sweet, juicy, ripe tomatoes; they’re the opposite.
produced, picked green and left to redden (not ripen) in the case, tomatoes.
They’re mealy, flavorless, and completely undeserving of being paired with
ingredients as perfect as mozzarella and basil.
While I’m invariably disappointed by the execution of this
classic salad, I do love the combination of flavors, and by using cherry tomatoes,
I thought it would translate perfectly for a baked goat cheese appetizer. Did
it ever. When you take into consideration the taste, appearance, and ease of
preparation, there’s a real chance this could become your new favorite summer
safe ramekins, you can also do these on the backyard grill. Place a piece of
foil on the grates, set down your ramekins, close the cover, and cook until the
juices are bubbling, and the cheese is heated through.
“Caprese” a try soon. Enjoy!
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