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–+ servings
Balsamic Strawberry Caprese

Balsamic Strawberry Caprese: A Fresh Twist on Tradition

Enjoy a vibrant Balsamic Strawberry Caprese full of fresh strawberries, creamy mozzarella, and aromatic basil for a guilt-free summer treat.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Caprese
  • 1 pound Ripe Strawberries Use peak-season strawberries for best flavor
  • 8 ounces Buffalo Mozzarella Can substitute with fresh ricotta or goat cheese
  • 1 cup Fresh Basil Leaves Use fresh for enhanced flavor
For the Balsamic Reduction
  • 1/2 cup Aged Balsamic Vinegar Opt for naturally fermented varieties for vegan options
  • 2 tablespoons Honey or Maple Syrup For a keto option, use stevia
For Seasoning
  • 2 tablespoons Extra-Virgin Olive Oil Select high-quality oil for the best taste
  • 1 teaspoon Sea Salt Use sparingly
  • 1/2 teaspoon Freshly Cracked Black Pepper Add according to preference
Optional Additions
  • 1/4 cup Shaved Parmesan Can be omitted for a vegan version

Equipment

  • small saucepan
  • Knife
  • Cutting Board
  • serving plate

Method
 

Preparation
  1. Rinse strawberries under cool water, hull, and slice into 1/4-inch rounds.
  2. Slice buffalo mozzarella into 1/4-inch rounds, matching the size of the strawberries.
  3. Wash basil leaves under cold water and dry carefully.
  4. Combine balsamic vinegar and honey or maple syrup in a saucepan, bring to a simmer and reduce for 5-10 minutes until thickened.
  5. Layer strawberries, mozzarella, and basil on a serving plate.
  6. Drizzle with balsamic reduction and olive oil, then season with salt and pepper.
  7. Serve immediately and enjoy.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 15gProtein: 6gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 1mg

Notes

Store assembled Caprese in an airtight container in the fridge for up to 2 days, keeping the balsamic reduction separate until serving.

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