Easy Caprese Stack



This summer, I'm vowing to spend less time in the kitchen and more time enjoying company at the table. Caprese salads are one of those dishes that I always order when I'm out, but for some reason never really make at home. The colours makes a perfect addition to a Christmas lunch table so I'm definitely finding a place for this in my festive foodie repertoire. So simple, you won't break a sweat preparing it. One of these stacks is probably good for two people to share or if you're serving a plated meal, serve half stacks per person. Easy peasy!

Easy Caprese Stack

You will need 1 large bocconcini ball or fresh mozzarella 1 large truss tomato 10 baby basil leaves Balsamic glaze and olive oil to serve

Cut the tomato in thick slices, discarding the base

Slice the cheese the same thickness as the tomato

Layer the tomato and cheese with baby basil leaves

Present on a large dish, with a good drizzle of olive oil, balsamic glaze and a light sprinkling of salt and pepper to serve

Tip: Caprese salads are best served at room temperature