A Texan should be atleast a bit self sustainable. Haven’t you heard “Country Boy Can Survive?” With this Texas take on the classic caprese, I use my own vegetables. I add heat and substitute the mozzarella with a creamy goat cheese. And I always try to get Texas made goat cheese from Houston Dairy Maids.
Here’s how it’s goes:
- Slice a tomato
- Generously crack sea salt and pepper on the tomatoes
- Add a fresh basil leave
- add a sliver of habanero (deseeded)
- Top with a chunk of creamy organic goat cheese (why organic? Because a Texan shouldn’t put up with unnatural chemicals and product. We live off the land)
- And drizzle with some fine EVOO
There you have it. Caprese, Texas Style. The creamy goat cheese really balances out the habanero for an incredible flavor pop.
Enjoy – and if you do this in your restaurant, just be sure to invite me for a free try. 😉