Skip to main content

Pacific Spice Winter Caprese #CulinaryCam #Sponsored

This is a sponsored post written by me on behalf of The Quail & Olive.
Complimentary product was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own.
 

Caprese salad - named for Capri, an island on the south side of the Gulf of Naples - is on our table from the moment tomatoes are ripe in the late Spring until they start to get mealy in the late Autumn. This year, we are still getting tomatoes in our garden and Thanksgiving is this month!

I'm not sure how many changes you can make to a recipe and still have it be called by the original name. Insalata Caprese is traditionally buffalo mozzarella, tomatoes, and fresh basil, all dressed simply with olive oil. 


But, we make variations throughout tomato season. I turn them into skewers. I have used it as a filling between grilled eggplant. And it's easily my family's favorite summertime salad. I drizzle whatever vinegar I have on-hand for an added pop of flavor.

So, when I stopped in at The Quail & Olive* and saw the Pacific Spice Vinegar, I immediately came up with an idea for a 'winter' caprese that adds fresh sliced kiwi to our favorite salad. Here in California we start seeing kiwis in the markets in late October and get them until early March or so. You will want to pick ones that are just soft enough to indent when you press on them, but firm enough to hold their shape so you can slice them.


Pacific Spice Vinegar is made with hand-picked organic kiwis grown in Atascadero. The spiciness is from chiles grown at Chaparral Garden also in Atascadero. This vinegar has a nice tart flavor up front with some chile pepper heat on the back end.


We have also filmed a clip of this recipe. Once it's available on our Culinary Cam YouTube channel, I'll link to it here. Make this as a single serving with just one kiwi, one tomato, and one mozzarella ball. Or create a platter to share. I didn't include quantities for this recipe because it's really up to you how large or small you want to make it!

Ingredients
  • fresh tomatoes, thickly sliced
  • fresh kiwi, peeled and thickly sliced
  • fresh mozzarella, thickly sliced
  • fresh basil leaves
  • salt and pepper, to taste
  • olive oil (I used The Doctor's Blend)
  • vinegar (I used the Pacific Spice Vinegar)

Procedure

Arrange tomatoes, basil, mozzarella and kiwi on a plate or platter. Sprinkle with salt and pepper. Drizzle with olive oil and vinegar.

on the web, on Facebook, on Instagram, on Twitter

*Disclosure: I receive compensation in the form of complimentary products for recipe development 
and generating social media traction. All opinions are my own.

Comments

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce