Tomato and Fresh Mozzarella Panini

It doesn't get more classic then this vegetarian Italian style sandwich. I added some roasted red peppers, fresh basil and a balsamic spread to make it sing a bit. You do not want to press this sandwich for too long of you will get the tomatoes hot and that is never good; so put the balsamic spread, then the red peppers on the bottom, then tomatoes, then the basil and finally top with fresh sliced mozzarella and bit more balsamic spread. The balsamic spread is simply 2 parts mayo to one part balsamic vinegar mixed well. I also had a ripe Thai Guava and I sliced it, salted it and served on the side. Enjoy!

Caprese Salad (Tomatoes, Mozzarella and Basil)

This is my wife's favorite appetizer/salad. It probably America's favorite too by the sheer number of different restaurants that have one version or another on their menu. Here is my take on this amazingly popular and delicious dish. As always, quality ingredients are imperative.

Caprese Salad

2 fist sized heirloom tomatoes (beefsteak or garden tomatoes are great too)
2 balls of fresh mozzarella
1/4 cup fresh basil, torn (not chopped)
1 tablespoon fresh oregano, torn
2 oz extra virgin olive oil
1 oz balsamic vinegar
1 oz white balsamic vinegar
salt and pepper

Tear up the basil and oregano, I prefer tearing to chopping because by gently tearing you retain more of the delicate flavors of the herbs. Remove the core from the tomato. Slice each tomato into 5 equal size slices. Salt and pepper both sides of the tomato slices liberally. Slice each mozzarella ball into 4 equal sized slices. Alternate the tomatoes and mozzarella adding a bit of the fresh herbs on each layer. Top the stack with some fresh basil. Slowly pour the vinegars and olive oil over the whole stack with a spoon, making sure you hit each layer. Top with some more salt and pepper and serve.


This is a fast and reliable opener to any meal. It take under 15 minutes to make and requires no cooking. Also it always tastes amazing. What more can I say, Italians know how to eat. Buon Apetito!

Karin's Birthday Dinner

My mother in law wanted Italian food for her birthday. I decided to make chicken parm, eggplant parm, tomatos caprese with some heirloom tomatoes and fresh tomato sauce.

I breaded and fried the chicken breats, put a thin layer of sauce in a baking pan, put a bit more sauce on the chicken and topped with shredded mozzarella and parmesan cheese.

For the eggplant I went a little healthier. I sliced the eggplant in 3/4 inch rounds and placed in a single layer on a baking sheet. I baked them at 275 for 15 minutes to dry them out. I then flourered, eggwashed and breaded them. I put them back on the baking sheet and baked them at 350 for about 25 minutes or until crispy. I topped them with some tomato sauce, mozzarella and parmesan cheese and put them back in the oven until the cheese was melted.

For the tomato sauce I peeled and seeded roma tomatos. I roughly chopped garlic and put it in a small pan with olive oil. I put the garlic on low and let roast for 20 minutes. in a large sauce pot on medium heat I added the tomatoes and garlic with oil. I cooked and smahed the sauce until the tomaoes cooked though and started to boil. Turn the heat to medium low and add fresh torn basil. Smash or blend sauce, add salt and pepper to taste.

Tomato Caprese is pretty standard alternating slices of beefsteak toamto and fresh mozzarella. I added chopped basil. On one side I used white balsmaic vinegar and on the other side I used traditional red balsamic vinegar. EV olive oil and salt & pepper finished the dish.

I hope she enjoyed.

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