Kevin's Pomegranate-Balsamic Caprese
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Classic tomato-and-mozzarella caprese gets a glow-up: fresh pomegranate juice reduced down to a syrup, whisked 50/50 with balsamic glaze, then drizzled over pesto-marinated mozzarella and ribbons of fresh basil. Bright, tangy, and a whole lot fancier than the usual plate — a certified "Yummy!!!"
Ingredients
- •1 whole ripe tomato, sliced into rounds
- •6 pieces Cappiello pesto-marinated fresh mozzarella, sliced
- •¼ cup fresh basil leaves, chiffonade
- •½ cup POM Wonderful 100% pomegranate juice
- •2 tbsp Mazzetti balsamic glaze
- •salt (to taste)
- •black pepper (to taste)
Steps
- Strain the pomegranate juice: Strain the POM Wonderful 100% pomegranate juice into a small saucepan to catch any pulp.
- Reduce by half: Simmer the pomegranate juice over medium heat until it reduces down by about half and turns syrupy. No exact on-screen time was given for this — watch for the syrupy consistency rather than a clock.
- Slice the tomato: Slice the tomato into even rounds.
- Arrange on the plate: Arrange the tomato slices in a circular pattern around the plate.
- Chiffonade the basil: Stack the fresh basil leaves, roll them tightly, and slice into thin ribbons (a chiffonade).
- S&P: Season the tomato slices with salt and pepper.
- Pesto Mozz: Lay a slice of Cappiello pesto-marinated fresh mozzarella over each seasoned tomato round.
- Pomegranate Balsamic: Mix the reduced pomegranate syrup 50/50 with Mazzetti balsamic glaze, then spoon the mixture generously over each mozzarella-topped tomato.
- Basil Finish: Scatter the fresh basil ribbons over the top of each piece.
- Yummy!!!: Plate and serve immediately while the glaze is glossy.
Kevin's Tip: Reduce the pomegranate juice low and slow — watch for a syrupy, spoon-coating texture rather than timing it, so it doesn't scorch or seize up.