Sartorial Host’s Caprese Bravado
Bravado, meaning a bold manner or a show of boldness. I call this dish my Caprese Bravado because it is bold, fresh, and leaves a lasting impression. As summer is quickly approaching, and being in Texas with the heat already settling in, my Caprese Bravado is the perfect spread served with a crisp glass of chilled rosé. The boldness of this caprese comes with the balsamic reduction that produces a sweeter and deeper flavor, garlic oil and garlic chips fried up with herbs de provence, and a generous topping of flaky Maldon sea salt and cracked pepper. And finally, a generous heap of fresh sweet basil to give you that Italian bravado of flavor and aroma. Shared with friends and family, I hope you enjoy it as much as we did!
Sartorial Host’s
Caprese Bravado
ingredients
Fresh mozzarella, 15-16 slices, 1/3” thick
3-4 large heirloom tomatoes, 15-16 slices, 1/3” thick
2 cups of fresh basil
8-10 cloves of garlic, sliced thinly
1 cup of balsamic vinegar
4 Tbsp extra virgin olive oil
2 Tbsp herbs de provence
Maldon flaky sea salt and cracked pepper to taste
STEPS
In a small saucepan, reduce the balsamic by half until the balsamic is a syrup-like consistency. Set aside.
Add to a cold skillet, 2 Tbsp of olive oil, garlic slices, and herbs de provence, and salt to taste. Heat until the garlic slices begin to crisp. Set aside.
On a large platter, arrange slices of alternating mozzarella, fresh basil, and tomatoes.
Add the garlic crisps and any residual garlic oil on top of the salad.
In a small bowl, combine the balsamic reduction and 2 Tbsp of olive oil. Generously spoon over the salad.
Season with Maldon salt and fresh cracked pepper. Serve immediately.
