The big news: 43 years pays off!
I hit the jackpot! Mitzi and I got married the weekend before the Norwalk race.
This recipe has been track-tested. I found a cheese that some guys on the team call their favorite. It is called bread cheese. It can be grilled or browned in a skillet and pretty much holds its shape but melts on the inside. You have to try it!
I call this salad a mock salad because it does not include fresh mozzarella, which is one of the main ingredients in a Caprese salad. Most Italian restaurants have a Caprese salad. They all taste a little different depending on the freshness of the tomatoes, oil, and basil, so when you make this salad, try to use the ripest and freshest ingredients that you can find.
3.5 teaspoons extra virgin olive oil
2 ounces Carr Valley Cheese Co. bread cheese (cut in thirds)
4 slices fresh tomato
1/2 teaspoon fresh, minced garlic
1/2 teaspoon fresh, thinly sliced basil
To taste, freshly ground Tellicherry black pepper
To taste, salt
To taste, aged balsamic vinegar
Put 1.5 teaspoons of olive oil in a nonstick skillet over medium-high heat.
Season the cheese with ground black pepper and add to the skillet.
Cook until golden brown on both sides.
Remove from skillet and alternate on a plate with tomato slices. (First, sprinkle the tomato slices with a little salt.)
Mix 2 teaspoons of olive oil with the garlic and basil; season with salt. Pour this mixture over the tomatoes.
Pour a touch of balsamic vinegar over the cheese.
Season with salt and pepper.
Note: I like to eat this salad with whole-wheat crostini.