MILWAUKEE -- It's time to start serving up what's seasonal! Micah Kaufman, executive chef at the Milwaukee Art Museum, joins Real Milwaukee to talk heirloom tomatoes.
Café Calatrava’s Heirloom Caprese Salad
2lbs Fresh, Colorful, RIPE, Heirloom Tomatoes
1.5lbs Fresh Mozzarella, Ovaline, (Egg Sized)
3T Extra Virgin Olive Oil
7-8 leaves Fresh Basil
1/8c Balsamic Glaze
1/2c Balsamic Vinegar, reduced on simmer to 1/8c
Salt and Cracked Black Pepper to taste.
To begin, hand select your tomatoes. Make sure they are ripe, colorful and fresh. These tomatoes are the star of the show and the salad is only as good as they are. Cut into large wedges and place into a mixing bowl. Cut your Mozzarella into a similar size and add to the bowl. Select you plates and using a clean pastry brush, paint the balsamic glaze to the bottom of the plate. This adds an artistic flair and allows the guest to add balsamic to their bite as they so choose. GENTLY mix the tomatoes and mozzarella with salt, pepper and olive oil until coated and cascade them over the balsamic glaze, alternating tomato and cheese. Gently tear the basil leaves into dime sized slices and place in and around the tomatoes and salad.
CLICK HERE for more information on Heirloom Varieties.