Thursday, January 10, 2013

Perfection: Tomatoes, Basil, Mozzarella

Can I cook, eat and Instagram for a living? Because look at this fresh basil.

And look at this appetizer I made myself and ate while waiting for Brussels sprouts to cook.

You can't see it, but there's some of that amazing Balsamic vinegar on it that I told you about yesterday.

Remember? The blackberry ginger stuff?

This is one of those recipes that's not even a recipe. I just make it whenever I have fresh basil. And I have fresh basil whenever I'm grocery shopping without a list and the scent of the basil in the produce section captivates me. When that happens, I then also have to buy tomatoes and mozzarella.

Slice tomatoes. Place them on a plate, pretty-like. Slice some fresh mozzarella. Fresh is really the key word. Tear off some basil leaves. Slice the leaves if you like. Cover it all in a little Balsamic vinegar, some Kosher salt, and a little freshly ground pepper.

I think I was about 24 when I ate this simple combination for the first time. Where has it been all my life? Don't make the same mistake I did.

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