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Friday, April 6, 2012

Caprese Mexicana

Caprese Mexicana

1 hunk Queso Blanco cheese (make sure the packaging reads "for frying or "para freir") 
1 handful fresh grape tomatoes sliced
1 handful fresh basil chopped
2 tbl spoons extra virgin olive oil
2 pinches kosher salt 
fresh ground black pepper (to taste)
Crema di Tondo balsamic syrup
1 baguette toasted and sliced
Serves 2

In a mixing bowl, combine sliced grape tomatoes, chopped basil, olive oil, kosher salt and fresh ground black pepper.  Mix ingredients together with a spatula and let it sit at room temperature while you prepare the cheese.

Take queso blanco cheese and cut it into 1/4 inches slices long ways and then in half down the center into a square shape.

Take a non-stick pan and spray it with non- stick spray. Place it on a medium heat.

Lay cheese in pan and brown on both sides. It should take about 30 seconds-1min to brown.

Place cheese on a plate and top off each individual slice with the tomato basil concotion. 

Lightly pour balsamic syrup over plate in a zig zag motion.

*If serving with a baguette, preheat oven to 350 and toast the baguette for about 2-3 minutes.

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