how to make CAPRESE SALAD with BLUEBERRY BALSAMIC REDUCTION

I know two things about blueberries. They are delicious, and they aren't just for sweet recipes. That's why I teamed up with the Blueberry Council to make sure you can turn those little blue dynamos into a delicious savory treat. We are taking a simple Caprese salad and leveling it up with a blueberry balsamic reduction to go on top. Those blueberries leach out their sweet juice adding balance to an otherwise acidic balsamic vinegar, then reducing it down to a luscious glaze. Might sound wild to you but I'm telling you guys, this works.



INGREDIENTS:

Makes 1-2 Servings

  • 1-2 Ripe Tomatoes

  • 1 Ball, Fresh Mozzarella

  • 1 Bunch of Basil

  • 1 cup Balsamic Vinegar

  • 1-2 Tablespoons of Brown sugar

  • 1 Cup of Blueberries

  • Salt

  • Pepper

DIRECTIONS:

  1. Slice the tomatoes and mozzarella into rounds. When shopping for these two ingredients, try to find a ball of mozzarella and tomatoes that are roughly the same circumference. Slice into about 1/4-1/2 inch rounds. Set aside.

  2. In a pan, add the blueberries, the balsamic vinegar, brown sugar and 1 or 2 basil stems and bring that to a boil, then reduce that until it thickens into a glaze. The blueberries will maintain their shape but release their juices which will help balance the vinegar acidity along with the brown sugar. The sauce will darken and start to crawl across the pan real slowly when tossed around. You don’t want to over-reduce it in the pan because as it cools it will continue to thicken. IF you do run into an issue of it over-reducing, simply use water to get it back to your desired consistency. Water is your friend and you can use it to save sauce such as this. So just reduce that and then use a spoon to determine its consistency. It should run off the spoon much like a syrup would. Once you get it there, get it off the heat and let it cool.

ASSEMBLY:

  1. Season each slice of tomato with salt and pepper. Starting with a tomato on the bottom, start to stack in this order: tomato, salt, pepper, mozzarella basil, repeat.

  2. The top slice should be a slice of mozzarella, not tomato, so if you portion this out, each person gets a portion of both mozzarella and tomatoes

  3. Then drizzle on the balsamic blueberry reduction, and if you’re so inclined, through some fresh blueberries in there and then enjoy a fresh take on this summertime classic.

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Thank you to The Blueberry Council for working with me to bring you this recipe.

Check them out below.


The Blueberry Council:

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