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Stonehouse Caprese

Stonehouse Caprese

2 Versions: Mozzarella and Tomato or Watermelon and Feta.

Ingredients

Directions

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.

 

Works well with

La Resdora Balsamico 100ml
La Resdora Balsamic Vinegar 200 ml
Dark Balsamic Vinegar 225 ml
La Resdora Balsamico 100ml La Resdora Balsamic Vinegar 200 ml Dark Balsamic Vinegar 225 ml
 
Basil Oil 225 ml
House Blend 3 Liter --2019 Oil
Linguini with Clams
Basil Oil 225 ml House Blend 3 Liter --2019 Oil Linguini with Clams
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