Tasty Tuesday Tidbit

I finally got around to using the heirloom tomatoes that I bought at the farmers market.  I made a caprese salad for dinner and paired it with with deli meats, olives, and a homemade roasted garlic dipping oil.  For this post I will give both my recipe for caprese salad (if you can call it a recipe, it's so easy!) and how to roast garlic.

Caprese Salad

Ingredients
3 large heirloom tomatoes
8 oz fresh mozzarella
10 basil leaves
Balsamic vinegar
Olive oil (I used basil olive oil which added some extra flavor)

Directions
Slice the tomatoes and mozzarella into rounds.  On a platter, alternate tomato and mozzarella slices.  Roll the basil leaves into a log and slice thin strips. Scatter the basil over the tomato and mozzarella.  Drizzle with balsamic and oil.  Add salt and pepper to taste.

Roasted Garlic

Preheat oven to 400 degrees. Peel the outer layer of skin off of one head of garlic and cut the top off. Place the head of garlic into a cupcake tin. Drizzle with olive oil and cover with tin foil. Roast in the oven for 40 min.  When the garlic is done you will be able to squeeze it out of the shell. (I mashed mine, mixed it with olive oil, and used it as a dipping oil for bread.)