Blood Orange Caprese

I saw this yummy dish posted on the Queen Creek Olive Mill Facebook page a couple of weeks back, it looked so good to me I couldn’t resist but taking a note of the ingredients to make it myself.  I would have made the trip to the Mill for lunch that day but had a conflict and wasn’t able to try it from the source.  I was quite sad. 

One of the ingredients I needed was a bottle of their Fig Balsamic Vinegar, fortunately, last weekend the hubby suggested we go to the Mill for breakfast – perfect timing, I was able to buy some while I was there.

This dish was super easy and very tasty!  If you can’t find fig balsamic vinegar, just use a good balsamic vinegar – it will be just as good!

Blood Orange Caprese
Serves 1
One blood orange, rind removed and sliced
4 ounces fresh mozzarella, sliced
Extra virgin olive oil, enough to drizzle
Fig Balsamic Vinegar, enough to drizzle
1 tablespoon fresh mint, chopped
Layer the blood orange slices and the fresh mozzarella slices, alternating, across a large plate.  Drizzle with extra virgin olive oil and fig balsamic vinegar.  Sprinkle with fresh mint.  Devour and enjoy. 

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