Check out Linda's blog carnival (What Can I Eat that's Gluten-Free) for the other appetizer recipes this week. She also just posted the August summary, in case you're looking for some variety.
Caprese - a summer salad
Fresh, vine-ripe tomatos, sliced, room-temperature
Fresh mozzarella, sliced
Fresh basil, torn into small pieces
Salt and Pepper
Optional ingredient: Balsamic vinegar (I always used to add this, but it is mostly an American addition, from what I've been told. I tried Caprese without, and it is better. The flavor balance changes dramatically. It's a very different dish if you add the vinegar.)
- Layer the tomato and mozzarella slices on a plate.
- Sprinkle with basil salt and pepper.
- When ready to serve, drizzle a little olive oil over the whole dish.
- If you're a vinegar person, you can sprinkle a little of the balsamic over the plate as well, but just before serving. The vinegar combined with the salt and tomatoes will turn everything mushy if left sitting.