|Posted on July 22, 2018 at 9:05 PM|
We have been cooking up a storm this past couple of weeks!!! One of the highlights was this beautiful twist on the Caprese. We had a lactose intolerant guest so we sourced a Water Buffalo Milk Mozzarella which was lactose free. We paired the Fresh Mozzarella with a bit of Prosciutto, Fresh Basil and Apricots then garnished it off right with an Arugula Walnut Pesto and a Golden Balsamic Reduction. This dish has summer written all over it!!!
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