Green Tomato Caprese

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Garrett took me to a fancy restaurant this weekend.

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Like, the kind where they let me sip my $8 Riesling before committing to a full glass. Posh!

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I tried to teach G the art of dinner lingering. Like, taking our time in between courses while discussing art and politics. Unfortunately, we have no interest in either of these subjects and I smeared butter all over the table so it kind of ruined the vision.

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The highlight of the evening came when the waitress brought the dessert menus. My heart was set on this cookie/brownie/ice cream delight. My husband, on the other hand, has this newfound disdain for refined sugar so he was all, “Nah let’s save room for late night french fries.” I respected his logic and appreciated him speaking my true love language, but I couldn’t let him know this just yet. I closed the menu and slid it over to him. When the waitress came up to the table, I said, “No, I don’t think he wants any……….” & I sheepishly looked away. She kind of glared at him & walked away. G was all, “OMG she thinks I think you’re fat!!!!!!!!!!!!!!”

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Well, feed me bread, appetizers, dinner, dessert and late night french fries & I won’t have to play tricks on you.

 

 

Time: 30 minutes (prep + cooking) | Serves: 2

Ingredients:

  • 2 green tomatoes, rinsed + sliced thin
  • 2-3 red tomatoes, rinsed + sliced thin
  • 3-4 oz. of fresh mozzarella, crumbled
  • 2 tbsp. of fresh basil, chiffonaded
  • 1/2 cup of balsamic vinaigrette
  • S+P, to taste

How to:

  • Heat balsamic vinaigrette in a sauce pan over low-medium heat
  • Reduce for 4-5 minutes
  • Arrange tomatoes in an even layer on a plate
  • Sprinkle with mozzarella + basil + S+P
  • Drizzle with some balsamic reduction
  • Serve cool
  • Slap leftover tomatoes on face for a deep cleansing mask

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