- 24 Rosemary Crisps
- 4 oz. fresh cherry or grape tomatoes
- 4 oz. fresh mozzarella
- Fresh basil leaves
- Olive oil
- Balsamic vinegar
- Kosher salt and freshly-ground black pepper
Gently halve tomatoes. Cut mozzarella into small cubes of approximately the same size as the tomato halves. Sprinkle with salt, fresh pepper, and a little oil and vinegar. Taste for seasoning and adjust as necessary. Top each wonderful crisp with a spoonful of the caprese mixture. Garnish with finely chopped fresh basil, and eat at once.
Balsamic vinegar is a traditional component of caprese salad, but its dark color will turn fresh mozzarella brown. You may substitute red wine vinegar or simply sprinkle a few drops of fine aged balsamic over the crisps just before serving.