HEIRLOOM TOMATO CAPRESE
1.5 Cup Heirloom Cherry Tomatoes
1/3 Cup Pineapple Tomatillos
1 Burrata (halved)
2 Fried Basil leaves, large
6 Purple Basil leaves, small
1/3 Cup Honey Balsamic Reduction
Salt & Pepper to taste
Start by making the honey balsamic reduction. You will need equal parts honey & balsamic vinegar. 1/2 cup honey and 1/2 cup balsamic vinegar. Combine both in a small sauce pot and bring to a boil then turn the heat down to a low simmer. About 15 minutes the reduction will be ready. Careful not to overcook it or it will be too hard to work with. Test the reduction with a metal spoon and swirl it around so it cools down in a spoon it see how it runs; you want it like a honey consistency.
Heat a very shallow pan of oil to fry the green basil leaves. Be very careful when you place the leaves it because they do tend to pop! Fry the basil leaves for 7 seconds and drain on a paper towel. Once fried the leaves will look very green and glass like!
Get your Caprese ready by cutting the tomatoes in half and place them on the plate. Cut the burrata in half. Add the pineapple tomatillios, both basils, drizzle with honey balsamic reduction and sprinkle with salt and pepper!
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