Tag: Caprese

Grilled Caprese Polenta Rounds

Have you ever purchased an ingredient at the supermarket that you have no clue how you’re going to end up using it? Months ago, I purchased a tube of prepared polenta and honestly just forgot I even had it. During a recent cleaning of my “pantry” (also known as a cabinet that holds dry goods), I came across it again and decided it was time to find a use for it! So now, I present you Grilled Caprese Polenta Rounds!

Prepared, or tubed, polenta is firm and can be sliced into rounds which makes it perfect for grilling. I figured it would make a great summery appetizer, topped with melted mozzarella, fresh tomatoes, and a balsamic reduction!

Ingredients:

  • 1/2 cup balsamic vinegar
  • 1 (16 oz) tube prepared polenta, sliced into 16 rounds
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 (8 oz) container cherry tomatoes
  • 1/4 cup fresh basil leaves, cut into chiffonade (directions below)
  • 1/2 lb fresh mozzarella, sliced into 16 rounds
  • salt and pepper, to taste

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Caprese Stuffed Grilled Balsamic Portobello Mushrooms

With grilling season here, I am in search of recipes that aren’t just, well, burgers. I love a good grilled burger, but they can get old pretty quickly. I realized recently that I haven’t had many mushroom recipes lately so this is the perfect time to try grilling a portobello mushroom! I kind of combined two recipes for inspiration for this post. The mushrooms are first brushed with a soy-balsamic marinade and grilled. They are then filled with a mixture of tomatoes, mozzarella, roasted garlic, and basil.

Ingredients:

  • 6 cloves garlic, unpeeled
  • 2 tablespoons extra-virgin olive oil
  • salt and pepper
  • 1/4 cup balsamic vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon Dijon mustard
  • 4 large portobello mushrooms
  • 3 tablespoons extra-virgin olive oil
  • 3 small to medium sized tomatoes, chopped
  • 8 ounces fresh mozzarella, chopped
  • 1/4 cup chopped fresh basil leaves

Caprese Tomato Bites

I know, I know. It’s January. What the heck am I doing posting a Caprese recipe? I had a craving for a Caprese salad and I can’t bring myself to buy large tomatoes so out of season. Cherry tomatoes always seem to be around the same level of taste all year long, so I thought this might hold me over until the spring. The recipe incorporates all ingredients found in a traditional Caprese salad, while making it into a cute appetizer bite. I found this recipe on Taste of Home and mainly stuck to the recipe, with  a few changes based on what I could find.
Ingredients:
  • 1 pint heirloom cherry tomatoes, halved
  • 3 tablespoons heavy whipping cream
  • 1/2 pound fresh mozzarella cheese, torn into smaller pieces
  • 6 fresh basil leaves
  • 2 garlic cloves, minced
  • Salt and pepper, to taste
  • 1 tablespoon balsamic vinegar

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