I’m baaaaaack! I have been feverishly working on my first cookbook, Cake for Breakfast. It’s great and I know you are going to love it. I thought maybe writing it was the hard part, but now I’m looking for an agent. This is hard. It’s a leap of faith that someone can really see who you are and hear your voice from a flat piece of paper. Once the right agent and I find each other, I will let you know when the book is coming out.
In the meantime, it’s almost July fourth and you’re probably looking for something “theme like” to serve or take to a party. I’m simply arranging a tray in the shape of an American flag using raspberries, white chocolate covered pretzels and a bowl of blueberries. It’s super easy. Just cover it with some plastic wrap and it’s totally portable.
I know it’s kitschy, but I like the idea of doing a red, white and blue item. This year my head is in a farm to table place, so I started playing with the idea of a spiralized veggie pasta salad. I stumbled on the blue, so I just kept brainstorming. I think I have come up with a great idea… Red, White, and Blue Caprese Salad.
What I love is that you can do a lot of customization on this yourself. I’m doing burrata, tomatoes and a savory blueberry sauce. You could do strawberries, a vanilla meringue, and a sweet blueberry sauce or mix it up with the strawberries and a slice of mozzarella. You’ve got a lot of options.
For serving or taking, just stack them on a platter. You can drizzle the sauce and then have some extra on the side. You can serve them on crostini or just as the stacks.
Have a safe and tasty Fourth of July!
- 1/2 Tbs. extra virgin olive oil
- 2 large heirloom tomatoes
- 1 8-oz. container Burrata you can use fresh mozzarella too
- 1 shallot chopped fine
- 1 1/2 cups frozen blueberries, thawed
- 1/4 cup white balsamic vinegar can use apple cider vinegar
- 1/2 Tbs. sugar
- 1/2 tsp. dried thyme
- 1/4 tsp. kosher salt
- 1/4 tsp. fresh ground pepper
- In a small saucepan, heat the olive oil. Cook the shallot until just transparent.
- Add the bluberries, vinegar, sugar and thyme. Stir together and add salt & pepper.
- Cook for 5 minutes or until thickened. Mash the blueberries a little bit when stirring. Let cool.
- While the sauce is cooling slice the tomatoes in 1/8" slices. Take the burrata by 2 Tbs. pinches and stack on tomatoes. Sprinkle with a nice finishing salt like fleur de sel or maldon.
- Drizzle cooled sauce over stacks. I like to use a white platter.
- Serve as is or with toasted crostini. Enjoy!
