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Stonehouse Caprese

Stonehouse Caprese

2 Versions: Mozzarella and Tomato or Watermelon and Feta.



Slice cheese and tomato or watermelon 1/4” thick with a sharp knife and alternate slices on serving plate. Hand tear the basil—this prevents bruising and releases the naturally occurring oils gently-- and arrange. Drizzle 2 tablespoons (ish) of the Dark Balsamic or La Resdora, Stonehouse oil-of-choice, and finish with a pinhc of Maldon Sea Salt. Our particular favorite combo with Burrata and Tomato version is Basil oil and either of the La Resdora balsamics; with the Watermelon and Feta version, try Basil oil only.