Roma® Ciliegine Caprese
Directions
- Heat olive oil in sauté pan over medium-high heat. Add tomatoes with half of the salt and pepper.
- Cook tomatoes until outer skin blisters, about 1-2 minutes. Remove from heat and cool.
- Plate mozzarella and tomatoes then drizzle with unfiltered olive oil and balsamic. Sprinkle remaining salt, pepper, and basil over the top.
Ingredients
- 2 lbs Roma Ciliegine Mozzarella
- 2 cups Peak Fresh Produce® Tomato(es), Grape
- 2 tbsp Roma® Oil, Olive
- 1/4 tsp Magellan® sea salt
- 1/4 tsp Magellan® Black Pepper, ground
- 1/4 cup Peak Fresh Produce® Basil, hand torn
- 4 tbsp Piancone® Extra Virgin Olive Oil Unfiltered
- 2 tbsp Piancone® Vinegar, Balsamic
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
