AMERICAN FLAG CAPRESE SALAD

July 4, 2020

 

INGREDIENTS
18 small purple potatoes (about 1 pound)
Kosher salt
1 pound herbed cheese spread, at room temperature
1/4 cup Tuscan Herb Olive Oil
1/3 cup fresh basil leaves, roughly chopped
26 cherry tomatoes, halved (about 2 pounds)
24 1-inch mozzarella balls in brine, drained well and halved

 

DIRECTIONS
Cook the potatoes in generously salted boiling water until fork-tender but not falling apart, about 20 minutes. Drain well and allow to cool completely. Cut in half crosswise. Fill a pastry bag, fitted with a small star tip, with the herbed cheese spread. Cut a piece of parchment large enough to fit a 12- by -17 1/2-inch wooden cutting board. Put a dab of cheese spread on the underside of each corner of the parchment to help it adhere to the cutting board. Pipe and spread a thin layer of cheese spread in to a 6 1/2- by -9 1/2-inch rectangle in the upper left corner of the parchment. Arrange the potatoes in rows, cut-side-up, on top of the cheese. Pipe the remaining cheese in between the potatoes to make stars for the flag. Drizzle the remaining empty portion of parchment with half of the Tuscan Herb Olive Oil then sprinkle all over with the basil. Starting from the top, make a line of tomato halves, cut-side-up, followed by a line of mozzarella halves, cut-side-down. Repeat with the remaining tomatoes and mozzarella. Drizzle everything with the remaining Tuscan Herb Olive Oil and sprinkle with salt.

Please reload

Featured Posts

Pairing of the Week

April 2, 2016

1/2
Please reload

Recent Posts

August 17, 2020

August 17, 2020

August 17, 2020

August 17, 2020

August 15, 2020

August 14, 2020

August 14, 2020

August 13, 2020

Please reload

Archive
Please reload

Search By Tags
Please reload

Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

© 2020 The Olive Obsession