Caprese Board

Nice weather has peeked through this Spring and this would be an amazing thing to serve outside… looking forward to a summer full of amazing home grown tomatoes and garden fresh basil to go on this beautiful board. Don’t be afraid to fill it up!

Layer 1:
Layer Roma tomatoes
Fresh mozzarella slices
Fresh basil leaves
Salt and pepper
Olive oil
Balsamic glaze

Layer 2:
Charcuterie Roses

How To Make:
Skewer mini mozzarella balls with small pieces of fresh basil.
Fold salami slices twice from the bottom.
Roll salami slices into rose.
Secure with another piece of torn basil and a mini mozzarella ball.

Layer 3:
Roast cherry tomatoes with olive oil, salt, pepper, balsamic vinegar and some fresh thyme.
Toss and roast at 375 until tomatoes burst!
Spoon over a round of Boursin cheese

Layer 4:
Slice heirloom tomato and sprinkle with salt and pepper.
Drizzle with olive oil.
Place a roll of prosciutto wrapped fresh mozzarella and layer over the top.
Spoon fresh basil pesto over.
(Use favorite pesto recipe or from your favorite jar)

Layer 5:
Fill in your space with Burrata cheese.
Gently tear them open on the top.
Sprinkle with salt, pepper and olive oil.
Drizzle with your favorite Hot Honey.
Sprinkle with lots of crushed chili seasoned pistachios!

Layer 6:
Cube a block of sharp provolone.
Fill in any spaces with the cheese and sprigs of fresh basil.

Layer 7:
Serve toasted ciabatta and garlic breadsticks.
You can also include Italian breadstick crackers
(or any of your other favorite bread and crackers)