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Caprese with Kalamata Olives and Grilled Tomatoes
from the kitchen of Sharmagne Leland-St.John

1 ball of Buffalo Mozzarella per serving
1 large tomato, cut into 4 round slices, per serving
3 Kalamata olives, pitted and sliced in half, per serving
A generous handfull or two of arugula
Freshly ground black pepper

Grill two of the tomato slices. Set aside.
Place a bed of arugula on one side of the plate.
Set the mozzarella atop the arugula. Place the
two ungrilled tomatoes to the other side of the
plate. Place the two grilled tomato slices on top
of the uncooked tomatoes. Sprinkle with some of
the arugula. Decorate with the sliced Kalamata
olives. Dust the mozzarella with a bit of the
pepper and serve.


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