Independence Day Caprese Salad Flag

A Kendall Oberto Recipe

Independence Day Caprese Salad Flag

Caprese salad tends to be a staple in my backyard barbecue repertoire. By taking a bit more time and adding some potatoes with cream cheese, it made for a showy presentation.
Happy 4th all!

Ingredients
  

  • 24 oz cherry tomatoes, halved
  • 1 lb 2 packages, plain mozzarella cheese balls, ciliegine size, halved
  • large bunch of basil
  • 1 1/2 lbs baby blue potatoes
  • 12 oz of your favorite cream cheese at room temperature, I use allouette brand garlic and herb
  • 3-4 oz of your favorite vinaigrette dressing, in a rush I use Paul Newmans Balsamic Vinaigrette
  • olive oil
  • salt & pepper

Instructions
 

  • Boil or steam potatoes in skins until tender. Transfer to colander, drape with kitchen towel and allow to cool to room temperature.
    Chiffonade the fresh basil leaves.
    Toss halved tomatoes in vinaigrette and season with salt and pepper.
    To assemble, scatter the basil all over a decorative tray or board. Halve the cooked potatoes for the blue background and alternate the tomatoes and mozzarella halves to create the stripes.
    For the stars, place cream cheese in a piping bag with a star tip and pipe it onto the potato halves. Alternatively, you can just use a baggie with the corner cut out of it.
    Drizzle with olive oil, season to taste.
    NOTES:
    Note the quantities listed here are approximate and are totally dependent on how large you want your "flag" to be.
    HAPPY EATING!!

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