Fourth of July Caprese Salads
extra virgin olive oil
you can use fresh mozzarella too
frozen blueberries, thawed
white balsamic vinegar
can use apple cider vinegar
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!
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