After making dessert, we decided for our appetizer to make a fusion of bruschetta and caprese salad.
The recipe follows:
Roma Tomatoes (or cherry)
1. Cube the tomatoes and chiffonade the basil (stacking and rolling to slice the basil into fine strips). Mix both tomatoes and basil in a bowl with olive oil and balsamic vinegar.
2. Slice the mozzarella into thin strips along with the bread into small disc shaped pieces.
3. Set the oven to broil, then drizzle the bread with olive oil and place on a baking sheet and place in the oven. Be careful not to burn the bread, it doesn’t take too long to toast the bread. About 5 minutes or less.
4. Once toasted to your desire, the bread out of the oven, place the mozzarella and caprese mix on top and you’re good to go! Enjoy.
Jimmy and Precious were responsible for making the Pesto topped pasta!