These are the Caprese salads I made for wine night guests using the roasted veggies and candied tomatoes I made several days ago. They are delicious appetizers that are a little bit fancy. Goes well with a glass of Pinot Noir (in my non-trained opinion).
You'll need:
- roasted eggplant
- roasted yellow squash
- fresh mozzarella (the soft kind that comes in a ball)
- fresh basil
- candied tomatoes
- olive oil leftover from roasting veggies/tomatoes
- balsamic or red wine vinegar
- Italian seasoning
- kosher salt
The steps
- Assemble the salads in this order, from bottom up: roasted veggie, one or two leaves of basil, mozzarella, tomato.
- Using the leftover olive oil, add vinegar, Italian seasoning, and kosher salt until it tastes like a good salad dressing. Go heavy on the vinegar.
- Drizzle this dressing over the top & serve
You can also assemble these salads over slices of fresh tomatoes and not use roasted veggies or candied tomatoes. I still have roasted veggies, mozzarella, dressing, and basil left. I plan to make a creamy pasta sauce using those leftovers. More on that in a few days when I have more time to cook.
