Iceberg Babies® Rosettes Caprese

Iceberg Babies® Rosettes Caprese

Click on photo to enlarge

Yield: 8 servings



8 Garden Hearts® Iceberg Babies®
8 six-ounce balls of fresh buffalo mozzarella
6 Brandywine tomatoes or other firm, fleshy red tomato variety
2 bunches fresh basil leaves
basil leaf crowns
32 caper berries

2 cups extra virgin olive oil
1 cup aged balsamic vinegar
1 tablespoon fresh marjoram, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh oregano, finely chopped
salt and fresh, coarsely ground black pepper to taste


1.  Rinse Iceberg Babies® under cold water and allow to drip-dry completely. 

2.  Cut off the bottom (stem side) of each head and slice into quarter-inch rosettes.

3.  Slice mozzarella into quarter-inch slices. Wash tomatoes and cut into quarter-inch slices.

4.  Wash basil and remove stems; reserve crown for garnish.

5.  To assemble, place one Iceberg Babies® rosette at the far edge of the plate, followed by a slide of tomato, and a slice of fresh buffalo mozzarella. Repeat and finish off with a rosette.  Drizzle generously with dressing.    

6.  Garnish with caper berries and a basil leaf crown.

Chef's comments: "This twist on a traditional Italian favorite is especially tasty with heirloom tomatoes. Whether served as a salad course or entrée, Iceberg Babies® are sure to surprise and delight."

Chef Beat Giger, CEC, AAC Chef Beat Giger, CEC, AAC 
Corporate Chef & Director of Special Events
Pebble Beach Resorts

Pebble Beach, CA


  |   next recipe more more previous recipe