Updated: Jan 9, 2019
Perishability Classification: III
Dietary Accommodations: Gluten Free, Vegetarian
Caprese is an excellent, easy to make trail snack that packs exceptionally well. The key is to use pesto sauce in place of fresh basil, eliminating the need to worry about herb storage. Also, add your balsamic into the pesto container before departure, removing the need to pack a whole bottle of balsamic with you on your trip.
I also like to pack cherry tomatoes over full-size tomatoes, that way if one or two get damaged in the cooler it's not the end of the day.
It's highly flavorful, and intensely satisfying after a hot day on the trail.
Check out our YouTube cooking demo at: http://youtu.be/QvnyGAS02zc
12 Fresh Cherry Tomatoes 8 Oz Fresh Mozzarella or Burrata 2 Tablespoons Pesto, pre-made (home or store bought) 1 Teaspoon Balsamic Vinegar Baguette, Crostini, or Seeded Crackers (substitute GF crackers for gluten-free)
Description: The beauty of this dish lies in its simplicity. Basil is a notoriously delicate herb to keep fresh; by utilizing pre-made pesto we eliminate the worry while keeping preparation time down. When presented next to chips and salsa, the caprese always goes first.
Instructions: To prepare, arrange thickly sliced tomatoes and burrata or mozzarella on a serving plate. To create an easily sampled dish, spoon pesto onto plate or across the cheese, eliminating the need for dipping. Serve with crostini, crusty bread or seeded gluten-free crackers.