With Thanksgiving right around the corner (literally, one day!!), I am preparing for my favorite holiday. The feast this year is especially special because I am heading home to Oregon right now, using free wifi at Dulles Airport! The gate next to me is a plane headed to Puerto Rico… thoughts? Should I go? : ) While I won’t be home until this afternoon, the trip home will be worth it to spend some much needed relaxation time with my family.
With platefuls of turkey on the horizon, this appetizer is a delicious and fun twist on a normal insalata caprese. I didn’t have basil, and instead created a balsamic syrup with some frozen berries. I bought this mozzarella burrata cheese on accident- but it was the best accident possible. Filled with a ricotta mixture, these mozzarella balls are best spread on… everything. You can use this as an appetizer to pasta, chicken dishes, and perhaps even your Thanksgiving dinner if you’re excited to try it now!
Berry Balsamic Caprese Salad (serves 2-3)
- 1 large tomato
- 1 ball of burrata mozzarella cheese
- 1/3 c frozen or fresh mixed berries
- 2-3 tbsp balsamic vinegar
Slice your tomatoes and mozzarella. If you don’t have my crazy cream filled mozzarella, any other type of mozzarella will do!
Heat your berries on the stove, smashing them with a wooden spoon as they defrost. When they have cooked throughout and have a jam-like consistency, add a generous few tablespoons of balsamic vinegar. Taste as you go because you can make this on the sweeter or the more acidic side.
Happy t minus 1 day to turkey,
Marisa