Caprese salad. Cherry tomatoes, grape tomatoes, beefsteak tomato, basil, olive oil, balsamic reduction, and ricotta.
by HangryChuckNorris
Caprese salad. Cherry tomatoes, grape tomatoes, beefsteak tomato, basil, olive oil, balsamic reduction, and ricotta.
by HangryChuckNorris
22 Comments
That is gorgeous. Tasty art.
Beautiful plate.
What was your thoughts when using ricotta rather than mozz?
Also what flowers did you use?
Looks great!
One thing:
If you are going for pesto dots, you can make your pesto in a strong blender (vitamix or similar) and stabilize it with a little xanthan gum so you don’t have that bleeding oil, and you can keep that pristine look.
All in all, sexy plate
Beautiful to look at, but also kinda dry?
This is so near it looks like cgi
This is absolutely lovely… every single item so well placed!
Well presented but you should lube up the tomatoes a little bit they look so dry and look unseasoned it’s almost makes it seem like the dish has no flavour, even though I’m sure it does.
A smaller plate would be much better here, since you would plate it the exact same you wouldn’t have an issue of crowding. Right now the plate looks very empty .
This is perfect, just my style. Great job chef.
This is so beautiful. Saved for inspiration. Great job OP!
Beautiful plate!!! And happy cake day 🤗
Do tomato, tomato, tomato and cheese? Uh, yum!
Like the plate, agree with the addition of xantham to the pesto or a better oil base (if it’s just for the photo).
A minor suggestion:
You chose a lot of lovely basil micro leaves, but the base for the mozzarella has broad, fairly uninteresting ones on a plate that has great texture.
Maybe consider changing the form of the large leaves, a basil sugar with citric acid in it, or a candied people basil
That might be out of the realm of what you’re invested in, but I tend to see how far I can take every element of a dish.
It’s beautiful but appears flavorless. You sacrificed the sea salt and balsamic vinegar for the look of the dish instead of finding a way to incorporate them where they still give you a modern, clean look. Not to mention, the point behind a caprese salad is the complimentary flavor and texture of the cheese with the tomato, and there isn’t enough cheese on the dish to balance each bite.
Gorgeous, but it needs a bit of fine tuning before it’s ready to go in the menu.
I like my dressing on the salad itself, but that’s just me.
It looks neat though.
It’s really lovely. The basil flowers add a beautiful touch.
That is the most beautiful plating I have ever seen!
That’s beautiful but if that’s all the cheese I got I’d be upset.
Unpopular opinion: i dont like this new-age trend of all this negative space on plates. It makes for a beautiful art project, just the tomatoes don’t even look seasoned and meh.
Ratios are off and caprese should never have balsamic or ricotta. Olive oil, salt, tomato, basil, and fresh mozzarella-done.
Add anything else it isn’t caprese.
Great first looks though.
Wow this is absolutely beautiful! Great job!
Looks awesome but if you were in Wisconsin you maybe strung up for lack of cheese 😊