The Pioneer Woman Tasty Kitchen
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Caprese Stacks with Grilled Honey Balsamic Potatoes

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Prep:

Cook:

Level: Easy

System:

6

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.

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