
Prep Time | 10 Minutes |
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Cook Time | 10 Minutes |
Buffalo Caprese with Grilled Tomato and Zucchini
by Chef Fabio Viviani
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Ingredients
- 3 Roma tomatoes
- Salt and ground black pepper to taste
- 2 zucchini
- Bertolli® Extra Virgin Olive Oil
- 1/2 tsp. paprika
- 1 clove garlic
- Bertolli® Italian Glaze with Balsamic Vinegar of Modena
- 10 large fresh basil leaves
- 2 (6 oz. ea.) buffalo mozzarella balls, cut into 3/4-inch slices
Directions
- Cut tomatoes into 1/2-inch slices and season with salt and fresh ground black pepper to taste. Cook on hot grill pan approx. 10 minutes or until evenly roasted.
- Peel zucchini lengthwise into 1/8-inch ribbons using a potato peeler or mandolin. Season with salt and fresh ground black pepper. Drizzle with very small amount of Bertolli Extra Virgin Olive Oil. Add to grill, cook until evenly roasted.
- Meanwhile, for dressing, mix 1/2 cup Bertolli Extra Virgin Olive Oil, salt and fresh ground black pepper to taste, paprika, garlic and 1 tablespoon Bertolli Italian Glaze with Balsamic Vinegar of Modena in a large bowl. Stir well.
- Remove tomatoes and zucchini from grill pan; set aside to cool. Stack tomato slices, basil leaves, mozzarella slices and folded zucchini slices on top fo each other to build a tower.
- Finish with drizzle of dressing and a touch of Bertolli Italian Glaze with Balsamic Vinegar of Modena.
- Recipe courtesy of Fabio Viviani, owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.