Monday, April 11, 2011

Mexican Caprese

This recipe came from Eva Longoria's new cookbook, Eva's Kitchen cooking with love for family and friends. I found this easy appetizer to be a wonderful twist on your tradition caprese salad. The avocado was a terrific accompaniment to the already beautiful marriage of tomato and fresh mozzarella. The creamy, buttery flavor of the avocado took this dish to the next level. Would be a perfectly light appetizer for any up coming spring gathering you have.  I also seasoned the app with salt and pepper. Lovely!

Mexican Caprese

2 red tomatoes, flavorful heirlooms if possible, cored and sliced
1 pound fresh mozzarella, sliced
3 avocados, pitted, peeled, and sliced
good quality balsamic vinegar to taste

On a large serving platter, arrange the tomatoes, mozzarella, and avocados in an overlapping and repeating pattern. Drizzle with vinegar and serve.

For more information regarding Eva Longoria's cookbook please click HERE!

Farming Fabulously

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