At the lobster bake at the Captain Lindsey House Inn, Norm won the drawing for two bottles. He was thrilled as it was his first win.
I will get some photos up so you can see what a special place this is and the care that goes into their product when I post the next recipe from FIORE. By the way, you can order from their website.
Meanwhile, I wanted to start with this one as it sounds delicious.
Grilled Eggplant Caprese Salad
4 Tbsp plus 1/4 cup FIORE Garlic Extra Virgin Olive Oil
1 medium eggplant, sliced into ¼-inch thick rounds
1/2 cup FIORE Balsamic Vinegar
2 Tbsp onion, finely chopped
1/2 tsp sugar
2 large tomatoes, sliced
8 oz fresh mozzarella cheese, sliced
1/4 cup fresh basil leaves, very thinly sliced
1. Brush both sides of the eggplant slices with the garlic olive oil. Grill or broil, turning frequently until tender; cool.
2. In 1-quart nonstick saucepan bring balsamic vinegar and onion to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, 15 minutes or until liquid is reduced by half. Stir in sugar until dissolved.
3. Cool slightly – stir in the remaining 1/4 cup olive oil. Cool to room temperature.
4. On serving platter, alternately layer eggplant, tomato and mozzarella slices. Top with basil and drizzle with balsamic reduction.
Courtsey of: FIORE.
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