Caprese Salad with Chocolate Balsamic Glaze

Caprese Salad with Chocolate Balsamic Glaze

Made with:

HERSHEY'S Chocolate Syrup, Jug (Item# 30570)

Ingredients

CHOCOLATE BALSAMIC GLAZE
1-1/2 qts. (48 fl. oz.) aged balsamic vinegar
4 fl. oz. HERSHEY'S Chocolate Syrup, Jug (Item# 30570)
CAPRESE SALAD
3 heirloom or vine-ripened tomatoes, cut into 1/4-inch slices
1 bunch fresh basil leaves
1 lb. fresh mozzarella, cut into 1/4-inch slices
-- Salt, to taste
-- Freshly ground black pepper, to taste
-- Extra virgin olive oil, for drizzling
-- CHOCOLATE BALSAMIC GLAZE, for drizzling

Directions

    1. Prepare CHOCOLATE BALSAMIC GLAZE: Heat balsamic vinegar in large heavy-bottomed saucepan over medium heat. Bring to a simmer, then reduce heat to medium-low heat and continue to simmer, stirring occasionally, until the vinegar thickens and is reduced to approximately 1-1/2 cups (this will take approximately 1-1/2 to 1-3/4 hours. It should be thick enough to coat the back of a spoon.) Remove from heat; stir in HERSHEY'S Chocolate Syrup. Allow to cool completely before serving.
    2. For CAPRESE SALAD: Layer alternating slices of tomatoes, basil leaves and fresh mozzarella on serving plate. Season with salt and freshly ground black pepper. Drizzle with olive oil over top, followed by an equal amount of CHOCOLATE BALSAMIC GLAZE.* Serve immediately.
    *Any remaining Chocolate Balsamic Glaze can be stored in airtight container in the refrigerator.
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