Thursday, July 22, 2010

colors of caprese

On top of being simple, really fresh and flavorful, I like my meals to have a lot of color. A caprese makes for just that- red and orange heirloom tomatoes (I did a quick google search on orange heirlooms and found they have fun names like hillbilly, gold dust and hawaiian pineapple)-- tossed in with fresh basil and bite-size pieces of mozzarella. With the accompaniment of fine olive oil and balsamic vinegar to drizzle, and even better, a freshly baked rustic baguette to serve.. Alas, summertime is here. 

Then again, I could eat this anytime of the year. 

No comments: