Nothing says summer like fresh tomatoes, basil and mozarella, especially with some really really good aged balsamic. I bought the vinegar in Italy and have been too stingy with it, I decided. God, it's good. Mixed with a teeny bit of good olive oil and drizzled, it makes caprese divine.
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Mmmm, it's caprese season (i.e. hot). We had a big plateful last weekend, with some balsamico my son brought back from his trip to Italy, and basil from the garden that had juuuust gotten big enough. It's the perfect meal.
ReplyDeleteThanks for stopping by, Bianconero! I'll leave a comment, but I'm not all that into soccer news (plus, my Italian is non molto buon), so I can't promise any repeat visits.
ReplyDeleteLisa, as it turns out, someone else at the party made the same thing. Everyone has caprese in mind these days.
That looks so good. I hoard good balsamic as well. I seriously could eat it on everything.
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