Watermelon Caprese
- Thaw Torre Lupara Buffalo Mozzarella Bocconcini 24 hours prior to use. Â
2. Strain water and pat the bocconcini dry. While the bocconcini dries, ball your watermelon using a ½ inch scoop and set aside. Â
3. Lightly coat watermelon in mint infused Olitalia Extra Virgin Olive Oil, salt, and pepper.Â
4. Arrange the plate with bocconcini, seasoned watermelon, and fresh mint leaves. Â
Mint Infused Olitalia Extra Virgin Olive Oil
- Bring a large pot of water to a boil and blanch 1 cup of Mint for 1 minute.
2. Transfer the mint to a separate bowl of ice water to stop the cooking process.Â
3. Squeeze out any excess water from the herbs and add them to a blender.Â
4. Add 400 ml of Olitalia Extra Virgin Olive Oil and blend until the mint is finely processed.Â
5. For a more intense flavor, let the oil sit 12-24 hours prior to straining, or use immediately.Â
6. When ready to use, strain the mixture through a cheesecloth or fine mesh strainer into a clean glass bottle.Â
7. Serve over your favorite salads, focaccias, soups, seared proteins, vegetables, and more.Â
Meet the chef
Meet the chef
