www.bistroblendsorlando.com
May 2009

The art of making balsamic vinegar dates back centuries. Romans made a mixture called saba from Lambrusco and Trebbiano grapes. The grapes were slow-cooked until the liquid became thick and syrupy. At that time saba was used primarily as a sweetener. During the middle ages the mixture was stored in wooden vats and was used as an elixir for external as well as internal use. During the Renaissance era, nobility enjoyed different varieties of vinegar as a refined drink. They believed the vinegar was a natural remedy for the plague. It is still used today as a digestive.

Bistro Blends Orlando Balsamic Insalata Caprese

The classic Neapolitan dish is a summer delight. Our variation adds the wonderful sweet complexity of our barrel-aged balsamic vinegar to a dish that is traditionally dressed with olive oil.

You will need:
* Ripe, but not overly soft, Tomatoes
* Sprinkle of Salt
* Fresh, moist Mozzarella Cheese
* Fragrant fresh Basil
And either Bistro Blends Heirloom Balsamic Vinegar or Bistro Blends Garlic-Balsamic Bistro Oil.

Slice the tomatoes and the mozzarella into 3/8 inch thick slices. Sprinkle a little salt on the tomato slices to bring out the flavor. Alternate the slices of tomato and mozzarella cheese. Arrange the alternating slices on a platter or on individual flat plates. Garnish liberally with torn basil leaves and top with either the Bistro Blends Heirloom Balsamic Vinegar or the Bistro Blends Garlic-Balsamic Bistro Oil.

Happy dining,

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Bistro Blends Orlando, PO Box 163057, Altamonte Springs, FL 32716