Springtime Insalata Caprese with Basil Oil and a Strawberry Balsamic Reduction

Caprese is traditionally made with tomatoes, basil, mozzarella, olive oil and maybe some balsamic, but we put a little springtime twist on this easy appetizer and used strawberries with a strawberry balsamic reduction.

And no, those aren’t marshmallows. They’re tiny balls of fresh mozzarella!

All the ingredients can be laid out on a plate and drizzled or you can skewer them together and serve on a stick, if desired.

This is a delicious spring dish for brunch or a happy hour appetizer, especially when local strawberries are in season. We get some berries that are picked in the early hours of the morning and delivered directly to our store the same day, so they’re not pre-cooled, which can sometimes change the way a fresh strawberry tastes.

Check out some of our other caprese dishes including:

Traditional Caprese

Avocado Toast a la Caprese with a Balsamic Reduction

Easy Peasy Caprese Recipes (featuring a couple different vinaigrette combinations using our infused olive oils and balsamics)

Winter Caprese Salad with Beets, Oranges, Mozzarella and Basil Oil (citrus caprese salad)

Chopped Caprese Salad with Arugula

Springtime Insalata Caprese with Basil Oil and a Strawberry Balsamic Reduction

Fresh, surprising, herbaceous and perfect for spring! This makes for a delightful appetizer or even a side salad. You may be wondering about strawberries and mozzarella, but it’s our Sigona’s Basil Oil that brings the whole dish together, paired with the syrupy sweet strawberry balsamic reduction. Adapted from The Olive Oil & Vinegar Lover’s Cookbook. Serves 2 to 4.

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Course Appetizer

Cuisine Italian

Servings 4 people

Ingredients

  

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Ingredients:

• 1/2 cup Sigona’s Strawberry Balsamic see note
• 8 oz. fresh pearl- or cherry-sized mozzarella
• 1 pint fresh strawberries hulled and sliced
• 2 Tbsp Sigona’s Basil Oil divided, see note
• About 10 small fresh basil leaves
• Salt and pepper

Instructions

 

• Add the balsamic to a small sauce pan over medium-high heat. Bring to a boil then reduce to medium low and cook for about 10 minutes, stirring occasionally. The reduction is done when it is reduced by nearly half and nicely coats the back of a spoon. Set aside to cool.
• Toss the strawberries and mozzarella with 1 tablespoon basil oil, season with salt and pepper. Spread out the berries and cheese on a serving tray and then add the basil leaves.
• Drizzle the entire dish with the remaining basil oil and a tablespoon or so of the reduced strawberry balsamic. Serve as is or provide small skewers.

Notes

Sigona’s infused olive oils and balsamics are available in both our markets and online at www.sigonas.com

Sigona’s Strawberry Balsamic

Sigona’s Infused Basil Olive Oil

Keyword salad, Sigona’s Basil Olive Oil, Sigona’s Strawberry Balsamic, strawberries

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