The Pioneer Woman Tasty Kitchen
Profile Photo

Caprese Stacks with Grilled Honey Balsamic Potatoes

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A twist on the classic caprese salad, with yummy grilled potato rounds!

Ingredients

  • FOR THE CAPRESE STACKS:
  • 4 whole To 5 Whole Medium-large Red Potatoes (leave Skins On)
  • ¼ cups Honey
  • 2 Tablespoons Balsamic Vinegar
  • Kosher Salt
  • Freshly Ground Black Pepper
  • ½ cups Basil Pesto
  • 12 slices Fresh Mozzarella (cut From Medium Sized Balls Of Fresh Mozzarella)
  • 3  Large Roma Tomatoes, Sliced Into 1/4'' Rounds
  • ½ cups Balsamic Glaze OR Homemade Sweet Balsamic Reduction (instructions Included Below)
  • Fresh Basil Leaves, For Garnish (optional)
  • FOR THE OPTIONAL HOMEMADE BALSAMIC REDUCTION:
  • 1 cup Good Quality Balsamic Vinegar
  • 2 Tablespoons Honey

Preparation

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.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Kale Citrus Salad with Pomegranate
Profile Photo by Lindsay @newenglandnosh in Salads
Bright and festive salad for your holiday table!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Quinoa, Pomegranate and Spinach Salad
Profile Photo by Cookinglsl in Salads
This quinoa, pomegranate and spinach salad makes a colorful fall side...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Vietnamese Shaking Beef
Profile Photo by Dax Phillips in Salads
A flavorful Vietnamese beef salad loaded with sweet, bitter and spice...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 3 Level: Easy


Cold Scallion Soba
Profile Photo by Jayne | Tenacious Tinkering in Salads
Easy do-ahead noodles, probably even easier than ramen.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Roasted Veggie Couscous Salad
Profile Photo by samantha Kment in Salads
A colorful array of roasted vegetables tossed in whole wheat couscous...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy