Fresh bocconcini, fragrant basil, a drizzle of extra-virgin olive oil, and a generous spoonful of our Black Label Balsamic Vinegar of Modena… simple yet effective! Although balsamic vinegar is not traditionally used in a classic Italian caprese, we are obviously open to pushing this particular culinary boundary! Our delicious Mazzetti l'Originale Black Label Balsamic Vinegar of Modena can be drizzled with intent!
We're already branching out by adding Mazzetti l'Originale Black Label Balsamic Vinegar of Modena to this classic Italian dish… so don't feel as though you have to follow the recipe… add as much of the glorious black stuff as you want!
3 to 4 medium ripe tomatoes sliced to 1cm thick
400g fresh bocconcini cheese sliced into 1 cm thick rounds
1/2 cup packed fresh basil leaves
Freshly ground black pepper & sea salt
2 tbsp extra virgin olive oil
2 tbsp Mazzetti l'Originale Black Label Balsamic Vinegar of Modena
3 to 4 medium ripe tomatoes sliced 1/4inch-thick thick
1 lb fresh bocconcini cheese sliced into 1/4 inch-thick rounds
1/2 cup packed fresh basil leaves
Freshly ground black pepper & sea salt
2 tbsp extra virgin olive oil
2 tbsp Mazzetti l'Originale Black Label Balsamic Vinegar of Modena
Place the sliced tomatoes and bocconcini on a platter, arranging them in an alternating pattern and scattering them with the fresh basil leaves
Season to taste with sea salt and ground black pepper
Drizzle with the olive oil and Mazzetti l'Originale Black Label Balsamic Vinegar of Modena. Serve immediately.
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