They’re getting sweeter and sweeter, and this past Sunday they were so amazing that I bought two, three packs at once.
To be clear, that’s six baskets!
Sure I there’s my husband and two boys, but my husband isn’t into strawberries (imagine that!?) — and my boys, well, they each got a few in their lunch yesterday. Then of course, a dozen were used in this recipe.
I single-handedly ate the rest. You do the math. ;-)Isn’t this a gorgeous summer hors d’oeuvre? I’m in love with it.
This is a stunning summer appetizer or first course.
The combination of the lemon, basil, cheese and berries is over-the-top tasty.
It’s tangy, sweet, aromatic and of course — a scrumptious bite!
It’s certainly going to be a delicious week.
Lemon-Basil Strawberry Caprese Recipe
- About 2 dozen small to medium sized fresh basil leaves thinly sliced (see notes)
- Zest from 1 medium-sized lemon
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon sugar
- 4- ounces fresh mozzarella cheese drained and cut into 2 dozen cubes
- 1 dozen medium-sized fresh strawberries washed and dried
- Freshly ground black pepper
- In a small bowl, combine the basil leaves, lemon zest, lemon juice, oil, salt and sugar.
- Add the cubed mozzarella and gently toss to be sure all of the cheese is well coated. Cover with plastic wrap, place in the refrigerator, and marinate for 15 minutes.
- While the cheese is marinating, cut the strawberries, horizontally, into 1/4 to 1/2-inch slices. (There will be a handful of "scraps" that you should eat. Right now, while you're cooking. Delicious!)
- Remove the marinating cheese from the refrigerator and place 1 dozen of the largest strawberry slices on a serving plate. Place one piece of cheese on top of each strawberry base, being sure to pick up bits of basil and lemon zest with each one. Add a second slice of strawberry on top, followed by another piece of cheese (again, well coated with basil and zest). Now gently stick a toothpick through each stack.
- Crack black pepper over the entire plate and serve. (Be generous with the pepper, it adds a nice kick to the sweetness of the berries.)
Recipe NotesTo thinly slice the basil, pile the leaves on top of each other to form a stack. Roll them up tightly, lengthwise, and then horizontally, cut this roll into thin slices. (This cut is called a chiffonade.)