Creole Caprese


Smoked Andouille Sausage (1 link)
Creole Tomato or Heirloom (1large)
Fresh-Water or Buffalo Mozzarella
Olive Oil
Fresh Basil


In a food processor blend desired amount of basil and olive oil gently and refrigerate. Slice smoked andouille into rounds 1/4” thick and place on the bottom of a white plate. Cover the smoked andouille with 1/2” thick slices of fresh mozzarella. Then make a layer of 1/2” sliced tomatoes. Lightly salt & pepper the tomatoes. Atop the tomatoes add a layer of fresh basil leaves. Then repeat another layer of fresh mozzarella, tomatoes, salt&pepper, and basil leaves. Drizzle and decorate the plate with chilled basil infused olive oil.


“Beat the Summer Heat with a Cool Crisp Caprese Creole Style”

Submitted by: Chef Johnny Blancher

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