September has gotten off to a great start here at ArmadilloPepper.com. We’ve taken advantage of the cooler weather (temperatures are now in the reasonable upper 80’s) and have been enjoying the great Florida outdoors.
We’ve been doing a little boating and swimming in the lake, but most importantly, we’ve been trying out some great new recipes.
Mozzarella Tomato Salad is a light appetizer or lunch that is quick and easy to prepare
- 1 cup balsamic vinegar
- 1 tbsp. Heidi’s Mango Habanero Pepper Jelly
- 3 Roma Tomatoes
- 1 – 6oz pkg fresh Mozzarella cheese
- 1 pkg fresh basil (1 medium size leaf for each appetizer)
Balsamic vinegar reduction – Combine vinegar and jelly in small saucepan. Bring to a boil on high then reduce heat to medium high. Cook on medium high for about 25 minutes, stirring frequently. After 25 minutes, remove from heat and let cool to room temperature. The mixture will thicken as it cools.
Salad – Slice tomatoes into ½” rounds and lay out on plate or serving dish. Slice cheese into ¼” to ½” slices and place on top of tomato slices. Pick one basil leaf for each tomato/cheese slice and leaf between the palms of your hands to release the flavor. Place leaf on top of each appetizer. Drizzle each with the balsamic vinegar reduction.
You can serve this on your favorite crackers.