Tomato Granita Caprese
This tomato granita Caprese combines Galbani® Fresh Mozzarella with frozen grated tomato, basil, olive oil, and balsamic glaze in a refreshing take on a classic Caprese salad. Grating the frozen tomato over the mozzarella creates a light, icy topping that reimagines the traditional Caprese salad. Finished with basil and balsamic glaze, it makes a memorable appetizer for spring and summer dining.
-
16 oz. Galbani® Fresh Mozzarella Sliced Log
-
1 large tomato
-
1/2 cup Extra Virgin Olive Oil
-
Balsamic glaze, to taste
-
6 fresh basil leaves, cut in thin strips
-
Salt and pepper, to taste
Slice an X in the bottom of the tomato, about 1/16 inch into the tomato, leaving the core.
Bring a pot of salted water to a rolling boil. Use at least 8 cups of water so the tomato is submerged and able to roll.
Cook the tomato for 3 minutes. Remove and chill immediately with cold water and ice.
Peel tomato, wrap loosely in plastic wrap and freeze overnight.
When ready to serve, arrange slices of fresh mozzarella cheese on a plate. Salt and pepper lightly and drizzle with olive oil and balsamic glaze.
Remove the tomato from the freezer and using a box grater, hold over the plate of fresh mozzarella and grate the tomato, letting the granita fall over the cheese. Garnish with fresh cut basil. Serve and eat immediately.
Timing is critical, if left out and not done as directed the tomato will defrost and not function as the recipe calls for.
-
16 oz. Galbani® Fresh Mozzarella Sliced Log
-
1 large tomato
-
1/2 cup Extra Virgin Olive Oil
-
Balsamic glaze, to taste
-
6 fresh basil leaves, cut in thin strips
-
Salt and pepper, to taste
Slice an X in the bottom of the tomato, about 1/16 inch into the tomato, leaving the core.
Bring a pot of salted water to a rolling boil. Use at least 8 cups of water so the tomato is submerged and able to roll.
Cook the tomato for 3 minutes. Remove and chill immediately with cold water and ice.
Peel tomato, wrap loosely in plastic wrap and freeze overnight.
When ready to serve, arrange slices of fresh mozzarella cheese on a plate. Salt and pepper lightly and drizzle with olive oil and balsamic glaze.
Remove the tomato from the freezer and using a box grater, hold over the plate of fresh mozzarella and grate the tomato, letting the granita fall over the cheese. Garnish with fresh cut basil. Serve and eat immediately.
Timing is critical, if left out and not done as directed the tomato will defrost and not function as the recipe calls for.