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A twist on the classic caprese salad, with yummy grilled potato rounds!
Boil potatoes just until tender throughout. Depending on the size, medium to large size potatoes will take about 20-30 minutes or so. Drain off the water and let potatoes cool for 20-30 minutes. Slice potatoes into 1/4″ rounds. You will need 18 rounds for this recipe.
Heat a grill pan over medium-high heat. Spray pan with non-stick cooking spray. You could also use an outdoor grill for this part, using the same medium-high heat.
In a small bowl, whisk together honey and balsamic vinegar. Dip potato rounds into honey balsamic mixture and place on hot grill pan. Sprinkle potatoes with a bit of kosher salt and freshly ground black pepper, to taste. Grill for 2 to 3 minutes, or until potatoes have beautiful golden grill marks. Then flip the potatoes and grill for another 2 to 3 minutes on the other side, or until golden grill marks are achieved again. Remove grill pan from heat.
To assemble, place a grilled potato round on a small plate (for individual servings) or a large platter (for serving family style). Top with a rounded teaspoon, more or less to taste, of pesto, spreading it out across the potato round. Place a mozzarella medallion on top of the the pesto, followed by a tomato slice. Repeat the stacking with another layer of potato, pesto, mozzarella and tomato. And then top with a third grilled potato slice and a bit of pesto.
Press a skewer or pick (mine were about 4″ long) down through the center of the stack to stabilize. Drizzle a bit of balsamic glaze over the top, letting it run down the sides of the caprese stack. If desired, top with a basil leaf for garnish, and sprinkle with additional salt and pepper.
Serve at room temperature.
Note: I used a balsamic glaze that I found at the grocery store. But you can substitute with a simple homemade sweet balsamic reduction. In a small saucepan, bring 1 cup balsamic vinegar to a boil. Reduce heat to medium/medium-high and cook until the vinegar is thickened (like a thin maple syrup), about 10 minutes. Remove pan from heat and stir in 2 tablespoons of honey. Let cool completely. The glaze will thicken a bit more as it cools. This glaze can be made ahead of time and refrigerated, just let it come to room temperature while you prepare the caprese stacks.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!