Striped Caprese Board with Basil Oil & Aged Balsamic

Ingredient Spotlight. Our Basil Infused Olive Oil carries the herb straight into the crumb of the cheese, verdant and peppery. To finish, we reach for our Traditional 18-Year Dark Balsamic Vinegar, aged in Modena until it's dense, glossy, and sweetly bracing.

Ingredients

• 8 oz fresh mozzarella, sliced ¼ inch thick
• 3 large ripe tomatoes, sliced ¼ inch thick
• 2–3 Tbsp Basil Infused Olive Oil
• 1–2 Tbsp Traditional 18-Year Dark Balsamic Vinegar
• 1 French baguette, sliced ¼ inch thick
• 1 bunch fresh basil
• Flaky salt and cracked pepper

Instructions

1. Heat the oven to 350°F. Arrange baguette slices on a parchment-lined sheet, brush both sides with Basil oil, and toast 6–8 minutes, flipping once, until golden and crisp.
2. On a long wooden board, lay the mozzarella and tomato in a single sweeping curve, alternating slice for slice so the stripes read clearly from one end to the other.
3. Tuck basil leaves into the seams. Season with flaky salt and pepper.
4. Drizzle the whole board generously with Basil oil, then finish with a thin, glossy ribbon of the 18-Year balsamic just before serving. Set the warm crostini alongside.

Chef's Notes

• Slice the tomatoes last and blot them, so the board stays crisp rather than watery.
• For an even glossier finish, reduce the balsamic over low heat for two minutes into a syrup.

Make It Yours

• Trade the aged balsamic for our Black Cherry Dark Balsamic Vinegar for a jammy, fruit-forward drizzle.

Allergens: contains gluten and dairy.

Basil oil and aged balsamic are a made-for-each-other pair — come taste them side by side at the shop.