Heart Caprese Salad Balsamic Glaze (Print)

Mozzarella and tomato hearts layered with basil and drizzled in a sweet balsamic glaze.

# What You’ll Need:

→ Produce

01 - 4 medium ripe tomatoes
02 - 1 cup fresh basil leaves

→ Dairy

03 - 8 oz fresh mozzarella cheese

→ Pantry

04 - 2 tablespoons extra-virgin olive oil
05 - Salt and freshly ground black pepper, to taste

→ Balsamic Glaze

06 - 1/2 cup balsamic vinegar
07 - 1 tablespoon honey

# How To Make:

01 - Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer, stirring occasionally, until reduced by half and syrupy, approximately 5 minutes. Remove from heat and allow to cool completely.
02 - Slice tomatoes and mozzarella into 1/4-inch thick rounds. Press a small heart-shaped cookie cutter into each slice to create heart shapes.
03 - Arrange heart-shaped tomato and mozzarella slices on a serving platter, alternating and overlapping them. Tuck fresh basil leaves between the layers.
04 - Drizzle olive oil over the arranged salad and season with salt and pepper to taste. Complete by drizzling the cooled balsamic glaze generously over the top. Serve immediately.

# Expert Tips:

01 -
  • The balsamic glaze transforms from watery vinegar to this glossy finger licking worth it condiment that makes everything taste expensive
  • Its the kind of dish that looks like you tried incredibly hard but actually comes together in under 30 minutes
02 -
  • The glaze keeps thickening as it cools so take it off the heat when it looks slightly thinner than you want it to end up
  • If your tomatoes are too watery pat the slices gently with paper towels before cutting so your hearts hold their shape
03 -
  • Let the cheese come to room temperature before cutting for clean heart shapes that dont stick to your cutter
  • Make extra glaze and keep it in a jar it lasts weeks in the fridge and elevates literally everything from strawberries to vanilla ice cream

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