Caprese Salad
| Shelf Life: | 1 day |
| Portion/Serving: | 1 each |
| Revision Date: | Mar 1, 2013 |
|
Notes
Wearing foodservice gloves. |
|
Ingredients
| ⅛ | c. | Tomato jam, sub recipe |
| 4 | ea. | Campari tomatoes, quartered, raw |
| 4 | ea. | Basil, fresh, washed and dried |
| Lemon oil to taste | ||
| Kosher salt to taste | ||
| 2 | ea. | Mozzarella, Bocconcini |
| 3 | ea. | Pumpernickel toast, sub recipe |
Equipment
- 2 Mixing bowls
- Foodservice gloves
- To-go container
Preparation
- Wrap pumpernickel toast in a half sheet of parchment and place in ⅔ of the specified to-go container.
- Toss the quartered tomatoes in lemon oil to taste and season lightly with salt. Set aside.
- Dimple the Bocconcini to break the skin and toss in lemon oil to taste and season lightly with salt. Set aside.
- To assemble, smear the tomato jam in the empty ⅔ of the to-go container. Place the seasoned Bocconcini at 10 and 4 followed by the tomato quarters placing randomly. Finish with fresh basil leaves as shown in the photo.
- Place lid on the to-go container and store under refrigeration for up to 1 day.
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