A modern take on the classic Caprese Salad!
Before the ingredients go out of season. My mom recommended I make this recipe and then post it on my blog. Ain’t she a cutie? She found the recipe in the New York Times, which calls for figs instead of apples. Figs seem to not exist anywhere near me, hence the apple replacement (cough…dates were replacement choice #1 until a certain household member ate all the dates). What’s happening lately: I look at recipes with figs. My mouth waters. I look for the figs, the figs are missing. Someone’s stolen all the figs.
Can we discuss flavors and textures and how they magically combine? The soft and juicy, crunchy and crispy, tangy and sweet, creamy and salty just mmmm together in your mouth. Tomatoes, fruit, nuts, vinegar, cheese, fantastic. If you feel that treating the tomato slices like a tortilla and folding the pine nuts, blue cheese and apple all up in it like a taco is a good method for consumption, you just go right ahead and do so. I did. Oh please, that’s malarkey, nobody does that!
The original recipe calls for 1 tablespoon of balsamic vinegar which is just not nearly enough for my vinegar-loving taste. So minus the figs, add in the apple, plus two additional tablespoons of balsamic and we have one heirloomy plate of goooood! I have to give NYT credit – I’d be willing to bet the figs would take this recipe to soaring heights. So if the stolen figs are anywhere close to you, make the recipe with figs; if not, a nice crisp fugi will do ya.