Citrus Caprese
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(2) 8 oz. Galbani® Fresh Mozzarella Balls or 16 oz. Log
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1/2 cup white balsamic vinegar
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1 tsp. fresh orange juice
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1 tsp. honey
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1/4 cup sliced almonds
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1/2 tsp. cinnamon
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1 tbsp. sugar
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Assorted oranges (cara cara, navel, blood oranges), peeled and sliced
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1 bunch fresh basil
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Extra virgin olive oil
Related Recipes:
Slice mozzarella into 10 – 12 slices.
Heat vinegar, orange juice, and honey over medium heat until bubbling. Lower heat to medium-low and reduce. Reduction is ready when it is thick and syrupy, not watery. Take off heat and set aside.
Toss almonds with cinnamon and sugar. Bake for 6 minutes. Set aside.
Arrange orange and mozzarella slices in overlapping layers on a platter.
Drizzle balsamic reduction over mozzarella and oranges.
Sprinkle with toasted almonds, garnish with fresh basil, and drizzle with olive oil to taste.
-
(2) 8 oz. Galbani® Fresh Mozzarella Balls or 16 oz. Log
-
1/2 cup white balsamic vinegar
-
1 tsp. fresh orange juice
-
1 tsp. honey
-
1/4 cup sliced almonds
-
1/2 tsp. cinnamon
-
1 tbsp. sugar
-
Assorted oranges (cara cara, navel, blood oranges), peeled and sliced
-
1 bunch fresh basil
-
Extra virgin olive oil
Slice mozzarella into 10 – 12 slices.
Heat vinegar, orange juice, and honey over medium heat until bubbling. Lower heat to medium-low and reduce. Reduction is ready when it is thick and syrupy, not watery. Take off heat and set aside.
Toss almonds with cinnamon and sugar. Bake for 6 minutes. Set aside.
Arrange orange and mozzarella slices in overlapping layers on a platter.
Drizzle balsamic reduction over mozzarella and oranges.
Sprinkle with toasted almonds, garnish with fresh basil, and drizzle with olive oil to taste.