While a traditional Caprese Salad is typically made with fresh mozzarella cheese – oh, sweep me away to Italy forever any day – THIS “caprese” is served over a roasted sweet potato and consists of sweet and tangy mascarpone cheese. It sits under the broiler and is topped with a sweet balsamic reduction, lemon oil, fresh basil, Marcona almonds, and sea salt and pepper. Where are we – heaven?
Caprese salad (Italian: Insalata Caprese or simply Caprese; [kaˈpreːze]) is a simple Italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil, occasionally paired with arugula (rocket). It is usually arranged on a plate in restaurant practice. Like pizza Margherita, it features the colours of the Italian flag: green, white, and red. In Italy, it is usually served as an antipasto (starter), not a contorno (side dish), and it may be eaten any time of day. The caprese salad is one form of a caprese dish; it may also be served as a caprese pizza or pasta.
The salad is named after the island of Capri, where it is believed to have originated. Two common stories about its origin include it being an homage to the Italian flag or “in the 20th century to appease the palates of vacationing royalty and important politicos.
Sweet Potato Caprese
1-2 large sweet potatoes
8 oz. mascarpone cheese
2 tsp. balsamic reduction
1 tsp. lemon olive oil
1/4 tsp. ground sea salt
1/8 tsp. freshly ground pepper
2 tsp. fresh basil, finely chopped
2 Tbs. Marcona almonds
Preheat the oven to 425 degrees.
Wrap the sweet potato(es) in foil and roast for at least 60 minutes – maybe even 120 – until soft.
Cool.
Turn the oven to a broil.
Top the sweet potato with the mascarpone and heat under the broiler for 3 minutes. Drizzle with the lemon oil and balsamic reduction and return to the broiler to caramelize for an additional minute.
Remove from the oven and top with the Marcona almonds, sea salt and pepper, and fresh basil.
Remember…you’re still on earth, even though it FEELS like heaven! 💕
Oh, and if you want to live dangerously, serve with beef filet!
