Leaning Tower of Caprese
Shared by Leonard J. of Reserve, NM
Prep Time:
10 Min
Cook Time:
5 Min
Total:
15
Ingredients
- 1 lb. 1/4-inch-thick slices fresh Galbani mozzarella cheese ( from one Galbani Fresh Mozzarella 8 oz. ball)
- 4 oz. Basil Leaves, fresh , cleaned
- 2 tbs Sun dried Tomato Pesto, pre-made
- 3 sprigs Fresh basil leaves,plus garnish , prepared
- 8 oz. Frantoi Redoro Extra-Virgin Olive Oil, with Garlic
- 2 oz. Balsalmic Glaze, cook as directed
- 4 Skewers, cleaned
- 1 pinch Black Peppercorn, crushed
- 1 pinch Sea salt, crumbled
Directions
This is a very beautiful presentation that should be build high. First take your fresh mozzarella and slice into 1/4 in thick slices. It is easiest to cut this using a serrated knife. Next prepare the sun dried tomato pesto, take sun dried tomatoes 4 ounces, put into a food processor, add 2-3 garlic cloves crushed and added to processor, 2 ounces shaved Parmesan cheese, add salt and pepper to taste and slowly add 4-8 ounces of virgin olive oil until the pesto is blended to a liquid state. Then season as needed and adjust thickness. Next take your basil florets and quickly deep fry the herbs carefully. Put these onto a paper towel and let drain til crispy. Next clean the fresh basil leaves by taking them off the steam and place in ice water, then blot off the water as needed for stack. Now the fun begins. Next make basil oil, take basil leaves and muddle in a press while adding 4 oz. olive oil until brightly green and somewhat thin. To start creating spoon 2 oz. Basil oil onto plate and swirl around to cover center, next spread sun dried tomato pesto onto mozzarella and then place one large or two medium leaves on slice of cheese and then repeat while stacking, on each sliced lightly drizzle olive oil and lightly season with sea salt and crushed peppercorn. after you have reached 6-8 slices stacked tall then drizzle balsamic syrup over the top and letting some drip down the sides. Next take deep fried basil florets and place on top of Leaning tower while crumbling some of the leaves that fell off during deep frying and sprinkle about the dish. Take a skewer and drive in through the center of the mozzarella tower to hold in place . lastly season as needed with sea salt and pappercorn. Upon serving you can either take the skewer out or leave it in for the dramatic presentation. And serve at room temperature.
