Iceberg Babies® Caprese Tower
Yield: 8 servings
Ingredients:
| 8 |
Garden Hearts® Iceberg Babies® |
| 8 |
six-ounce balls of fresh buffalo mozarella |
| 6 |
Brandywine tomatoes or other firm, fleshy red tomato variety |
| 2 |
bunches fresh basil leaves |
Dressing:
| 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 |
Garnish:
1. Rinse Iceberg Babies® under cold water and allow to drip-dry completely.
2. Cut off the bottom (stem side) of each head and continue slicing into 3 equally thick slices (about 1-inch thick) plus the cap. Place carefully on a tray.
3. Slice mozzarella into quarter-inch slices.
4. Wash tomatoes and cut into quarter-inch slices.
5. Wash basil and remove stems; reserve crown for garnish.
6. To assemble, place the largest slice of each Iceberg Babies® on the plate or service platter. Top the lettuce with tomato slices, followed by mozzarella and four basil leaves. Drizzle with a spoonful of dressing. Cover with the next slice of the Iceberg Babies® and layer once again with tomato and mozzarella. Top with the Iceberg Babies® cap. Drizzle generously with dressing.
7. Garnish with a basil leaf crown.
Recipe by: |
Beat Giger, CEC, AAC, Corporate Chef
Pebble Beach Resorts; Pebble Beach, CA |
| 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
Corporate Chef & Director of Special Events
Pebble Beach Resorts |
|
