A variation on the Italian dish "Caprese", but when there is very little time, there are a couple of tomatoes, herbs and some kind of cheese in the fridge. As a result, you can build a rather tasty snack with a glass of cool wine.
Ingredients:
- red tomatoes
- mozzarella cheese or any other
- greenery
- balsamic sauce
- salt
- pepper
- vegetable oil
How to cook:
1. Wash the tomatoes and cut into slices.
2. You also need to cut the cheese. In fact, the real appetizer "Caprese" is prepared with mozzarella cheese, but not everyone likes this type of cheese because of its... rather, due to the lack of any pronounced taste. Therefore, you can experiment and use absolutely any cheese. From processed cheese "Viola" or "Druzhba" to sirtaki / fetax or feta cheese.
Believe me, it's still very tasty!
3. Next, prepare the green sauce. Can be done pesto or go the easy way. Grind a couple of sprigs of dill with parsley and green onion feathers, add 1-2 tbsp. l. vegetable oil, salt and a mixture of ground peppers. Well, also garlic if desired.
It turns out to be a kind of Latin American chimichurri sauce for grilled meat, but it is also very good for salads and appetizers.
Chimichurri is native to Argentina, but it is also prepared in Peru, Uruguay, Brazil, Bolivia, Nicaragua, Ecuador, Colombia and Mexico.
That is, the whole of Latin America is crazy about him. And we use such a sauce for an Italian appetizer. And not only to her.
4. Putting together an elegant snack.
Lay on a large flat dish alternating slices of tomato and cheese. Put the sauce on top with a spoon.
If desired, and if available, pour balsamic sauce over the appetizer. Not vinegar! You can also cook with it, but then you need to add it to the chimichurri, since it is not as thick as the sauce.
From experience - without this balsamic sauce, it is still tastier!
Bon Appetit!
__________________________________________________________________________________________
🔥This article is from Pulse and my channel is the biggest in PULSE- come in, it's cool there! ❤️
Did you like the article?
subscribe to the channel "Culinary Notes About Everything"
It's not difficult for you, but I'm pleased!
Thanks for reading to the end!