Keto Caprese Salad Stacks with Balsamic Glaze Recipe

Allergens

Dairy (Mozzarella)

Ingredients

• 4 large vine
• ripened tomatoes
• 16 oz fresh mozzarella cheese, sliced into 12 rounds
• 2 cups fresh basil leaves, packed
• 1/2 cup balsamic vinegar
• 1/4 cup granulated erythritol or another keto
• friendly sweetener
• 1 tsp minced garlic (optional)
• Salt and pepper to taste

Instructions

1. a. Slice the tomatoes into 1/2 inch thick rounds, removing any excess liquid with paper towels. b. In a saucepan, combine balsamic vinegar, sweetener, and garlic (if using), and cook over medium heat until reduced by half. Remove from heat and let cool. c. Assemble the salad stacks by placing a tomato slice on the bottom of each serving dish, followed by a mozzarella round, then two basil leaves, and another tomato slice. Repeat the process, finishing with a tomato slice. d. Drizzle each stack with the reduced balsamic glaze and season with salt and pepper to taste. Serve immediately.

Chef’s Insight

To enhance the sensory experience, use a mix of red and yellow tomatoes for vibrant color contrast.

Notes

To add more flavor, try using sun-dried tomatoes and smoked mozzarella.