Caprese Salad (Insalata Caprese)

By Ginny's Recipe Collection. Adapted from my signed birthday copy of The Royal Caribbean International Cookbook

Servings: 4

Prep Time: 10

Total Time: 10

Start by making the basil oil. First you will need to blanch the basil. To do this start with ½ cup firmly packed fresh basil. In a small saucepan, bring about 1 ½ cups of water to a boil. Once it is boiling, add the leaves for 10 seconds. Drain and pat dry.
In a small blender, add ¼ cup olive oil and the blanched basil leaves. Grind til smooth. Season with salt and fresh ground pepper. Set aside.
In a bowl, add 10 oz of tomatoes. I used cherry tomatoes, but grape tomatoes also work well. The add 4 oz of fresh baby mozzarella. I used Bel Gioioso “Ciliegine” 1/3 oz Cherry Size. Srinkle with salt and fresh ground pepper. Drizzle with basil oil. Top with about ½ tsp julienned basil and a basil sprig.
Drizzle with balsamic reduction.
Season with salt and coarse or fresh ground pepper to taste.