Heirloom Caprese and a Grilled Zucchini and Tofu



I don’t think anyone needs a recipe for these, just use your best olive oil for the caprese and your best balsamic and parmesan for the zucchini and tofu. I really need plain white plates for these to look right. The caprese was inspired by that beautiful tomato, and I realized a good if obvious trick. If you cut the slices parallel to the equator instead of top to bottom, then they aren’t marred by the cut where you remove the core. 

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Posted by Michael Natkin on Friday, July 20th, 2007 in Appetizers, Recipes.

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