Recipe: Caprese Stacks
What a lot of you won’t know is that the team in our administration office has been growing a veggie garden this summer!
We've had courgettes, capsicums, basil, and tomatoes…lots and lots of tomatoes. And as summer comes to an end and autumn closes in, we're looking for new ways to use up the last of the tomatoes on our plants.
We asked our resident chef, Steve Barton, for a quick and easy recipe that will showcase our delicious tomatoes and he delivered!
Ingredients (serves 4)
2 tablespoons pitted kalamata olives finely chopped
2 tablespoons extra virgin olive oil
3 medium sized tomatoes, cut into 4 even slices
250gm (approx) fresh ball of mozzarella cut into 8 even slices
A generous handful fresh basil
Salt & pepper
Stir together chopped olives and olive oil
Sprinkle cut tomatoes lightly with salt and pepper
Top each tomato slice with a slice of mozzarella and a basil leaf. Repeat layering one more time
Drizzle olive dressing over each stack. Serve immediately.
Aside from creating delicious food, Steve also has a keen interest in history - particularly the history of food... Alongside this recipe, he wanted to share this interesting titbit about tomatoes too.
Did you know that in the 1500’s, most Europeans used to think tomatoes were poisonous?
Upper-class people used plates made from pewter, which has high lead content. When mixed with acidic foods like tomatoes, the lead from the plates would seep into the food and cause death from lead poisoning and the humble tomato took the blame. Yikes…
The story goes that this perception was changed in the 1800's due to the creation of pizza!