Janet Schneider Recipe Collection
Caprese Appetizer

Caprese Appetizer

1 lemon, juiced (if you can get a lemon from Susan's tree, hers are the best)
1 small clove garlic, grated or minced
1 cup basil leaves, about 20 leaves, plus a few for garnish
1/3 cup extra-virgin olive oil
1 pint heirloom cherry tomatoes (from Trader Joes), multi colored if available, halved/quartered depending on the size; and deseeded
fresh mozzarella slices, drained, cracker/bread size
baquette slices
Salt and freshly ground black pepper

Combine lemon juice, garlic, basil in food processor or blender, process and stream in extra-virgin olive oil to form a smooth dressing. Right before you are ready to serve this, combine tomatoes, and dressing in a bowl and season with salt and pepper, to taste. Serve with baquette slices on the side.

Garnish with a few torn basil leaves.

The lemon juice instead of balsalmic vinegar keeps the wonderful bright color of the tomatoes.

I made it for GNO after I messed up a different recipe... it was so good. Adapted from a recipe I found online.

Recipe Contributed by Janet Schneider