Ingredients
- 1 small shallot chopped into quarters
- dash red pepper flakes - more or less depending on how you like things
- 1 1/2 cup basil leaves
- 2 tbsp water
- 2 tbsp champagne vinegar
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 6 tbsp extra virgin olive oil
- 4 large tomatoes sliced thick with any stems removed
- sliced mozzarella cheese
Instructions
Make the Vinaigrette:
- Pulse the shallot in the food processor a few times just to get things going.
- Add the red pepper flakes, basil, water, vinegar, salt, pepper and olive oil.
- Run the food processor until everything has come together, scraping the sides if needed.
Assemble the Caprese:
- Preheat broiler.
- Move oven rack to second to top position (about 4 inches from broiler).
- Line a baking sheet with aluminum foil.
- Arrange sliced tomatoes in a single layer on the baking sheet.
- Sprinkle with salt and pepper.
- Lay a thin slice of mozzarella over all but 1/3 of the tomato slices (the tops).
- Broil until cheese has melted.
- With a spatula, arrange the tomato slices onto a plate.
- Drizzle with basil vinaigrette and serve immediately as the warm cheese creates a delicious oily hot mess out of this appetizer. Not exactly stunning -but good.