A TASTE OF CAPRI…A LIGHT SALAD DINNER
from the kitchen of Paula George
TAPANADE
Ingredients:
1 cup Kalamata pitted, ripe olives
2 Tablespoons capers, drained
1 Tablespoon fresh garlic (3-4 cloves)
2 teaspoons anchovy filets
½ teaspoon fresh ground pepper
½ teaspoon Kosher salt
1 Tablespoon lemon zest
2 Tablespoons Balsamic vinegar
Directions:
Combine above ingredients in a blender or food processor;
Pulse until thoroughly combined, chopped but not smooth.
Place in small serving bowl and let sit at room temperature
Until ready to serve with Insalata and Crostinis.
A TASTE OF CAPRI
Ingredients:
1/3 pound fresh Mozzarella Cheese, sliced ¼” thick
2 Brandywine Heirloom tomatoes, cut in ¼” thick slices
¼ to ½ cup fresh torn basil
½ teaspoon sea salt
¼ teaspoon fresh ground pepper
3 Tablespoons “good” Extra-Virgin Olive oil
Directions:
Arrange Mozzarella and Tomato slices on oblong serving
Platter…alternating and overlapping slightly. Season with
Salt and pepper. Sprinkle torn basil over Mozzarella and
Tomatoes. Drizzle with olive oil.
Ingredients:
4 slices of French bread, cut ¾” thick on the diagonal
Garlic Clove
Extra Virgin Olive oil
Directions:
Brush bread slices with olive oil on both sides. Toast on
Baking sheet or grill on both sides. Rub with garlic clove
When toasted.
This is a nice, light salad, makes the perfect meal accompanied
By toasted Crostinis, with Tapenade to be spread on crostinis.
