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Hot Bacon Caprese Salad
Marian Cooper Cairns, Southern Living June 2014
Yield: Makes 6 to 8 servings
Total: 25 Minutes
2 1/2 pounds heirloom tomatoes, cut into 1/2-inch slices
1 (16-oz.) package fresh mozzarella cheese, cut into
1/2 cup fresh basil leaves
6 thick bacon slices, coarsely chopped
3 to 4 Tbsp. red wine vinegar
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1. Arrange tomatoes and cheese on a serving platter, placing basil leaves between slices. Sprinkle with
desired amount of salt and pepper.
2. Saute chopped bacon in a large skillet over medium heat 6 to 8 minutes or until crisp. Remove from
heat, reserving bacon and 2 Tbsp. drippings in skillet. Let stand 1 minute. Add vinegar and oil, stirring to
loosen browned bits from bottom of skillet. Sprinkle with 1/2 tsp. kosher salt and 1/2 tsp. black pepper.
Drizzle warm bacon mixture over tomatoes and cheese. Serve immediately.