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
