I know making a Caprese Salad is probably nothing new to you. There are probably millions of recipes just like this; I know you’ve seen probably 6,000 photos that look just like these.
Let us not forget that Caprese Salad is a perfect light snack. It is a perfect summer appetizer. It is a perfect sandwich filling, spread out between a nice loaf of crusty bread. It can be chopped. In its skewered cherry tomato and Ciliegine (cherry-sized) mozzarella form, it becomes the cutest appetizer ever. It can fill a small dish or an entire bowl. It is healthy – tomatoes and olive oil are wonderful for your body, and fresh mozzarella is low-calorie and low-fat compared to many cheeses.
You get the idea – it’s versatile, and I’ve never met anyone who didn’t like it. Let’s begin.
One of my very best friends in the world was born and spent his childhood in Bern, Switzerland. Sergej is, by default, a master of many traditional Swiss recipes, one of which is this delicious fondue. He recently came over one evening and taught me how to make it…and now, darling reader, you better be feeling pretty lucky that he has allowed me to share this!
This is a great party food – it’s pretty thrilling to gather around a pot of cheese with good friends and wine. In fact, one of my best friends – hi, Andrea! – always got a big group together to go to Melting Pot for her birthday during college. Yummm.
So yeah, go ahead and make this really soon. The only deterrent is probably the availability of a fondue pot, but I bet you can find a set on ebay or at a thrift store for cheap. So worth it!