Caprese Salad featuring Sweet Inferno
I make Caprese Salad a number of ways and think you should too! Change up your tomatoes - sometimes use small cherry or grape tomatoes and other times use big slices of a large heirloom tomato. You can also vary the cheese - use mozzarella cheese or burrata cheese which is a type of mozzarella cheese. I make my own ricotta cheese and occasionally use that for the cheese part.
1 lb grape tomatoes
1 lb burrata cheese or mozzarella cheese (cut into pieces)
1 ripe avocado
1 cup of loosely packed torn basil leaves
Balsamic Vinegar - I don't always use it as the Sweet Inferno gives it enough punch but feel free to try it both ways. The picture above is with balsamic vinegar and the one below without.
Good grade of extra-virgin olive oil
Add the tomatoes, avocado and cheese in a large bowl. Drizzle with olive oil and vinegar. Add in the basil and then sprinkle with Sweet Inferno.
*** If you use large tomatoes try slicing them and slice the mozzarella cheese and alternate the slices. Then drizzle with the oil and vinegar, add the basil and sprinkle with Sweet Inferno.
Sweet Inferno is excellent raw on all types of fruit - avocado, watermelon, papaya and mango are all delish with Sweet Inferno!