Ingredients 2 blood oranges, juiced 1 cup Denissimo Dark Balsamic Vinegar 3 large local ripe tomatoes 1 ball mozzarella (roughly 8 ounces) 6 fresh basil leaves 1 ounce Hojiblanca Extra Virgin Olive Oil Sicilian sea salt Freshly cracked pepper

Directions For vinaigrette, combine blood orange juice and Denissimo Dark Balsamic Vinegar together in a saucepan set over medium heat. Reduce for 15 minutes. Slice each tomato into 3 1-inch slices. Drain mozzarella and cut into ¾-inch slices. Start to compose “towers” of caprese: place a tomato slice onto a plate, top with vinaigrette, lay 2 basil leaves to that they remain sticking out, then stack a slice of mozzarella cheese and season with a pinch of cracked pepper and Sicilian sea salt. Repeat. Top tower with Hojiblanca Extra Virgin Olive Oil.

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