The Chefs of Little 16

garden-fresh tomato & basil
caprese toast
When you lovingly tend to your tomato plants for months and months before they finally bear fruit,
what do you make with the very first tiny tomato? The answer of course is to pair it with basil from
your garden to make caprese. It highlights the incredible sweetness and density of flavor from all your
hard-earned work. Use any type of crusty bread and your choice of Italian cheese. Mozzarella is a
classic favorite but ricotta with a little salt and fresh black pepper provides a creamy alternative.
Instructions
1. Carefully cut tomato into ¼ inch slices. Pick a few good basil leaves.
2. Lightly toast bread.
3. Whip ricotta with salt and fresh cracked black pepper.
4. Spread ricotta (or add slices of your choice of cheese) onto toasted bread.
5. Layer tomato slices and basil leaves on top.
6. To make a balsamic reduction, stir together balsamic vinegar and honey
over high heat. Bring the mixture to a boil and then reduce heat to low.
Simmer until the mixture has thickened and reduced to a third of its
original volume. Set aside to cool.
7. Drizzle EVOO and balsamic reduction atop toast. Add salt and pepper to
taste.
Ingredients
Fresh tomato
Fresh basil leaves
Crusty sliced bread
Ricotta (or other cheese)
Salt, pepper
½ cup balsamic vinegar
⅛ cup honey
EVOO
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