If you are anything like me, you are dreaming of summer and all the wonderful fruits and veggies that come with it! This time of year I begin planning my trips to my local farmers' markets and imagining all the great dishes I can make once everything is in season. Beautiful ripe tomatoes are always at the top of what I miss in the winter and I can't wait for my first "real" one! I recently found some decent ones (for early spring, that is) at my local grocery store and served them with this these delicious Gorgonzola Caprese Slices.
The recipe for this appetizer came from my sweet friend Cayce. Every few months or so I host a small group of my friends at my house and Cayce is among that group. This little circle of women is so sacred to me and I relish the time we spend together. We always have plenty of good food, wine, laughter, and honesty! I often think of our time together as some sort of confessional where I know I won't be judged no matter how nutty things might get.
We actually all became friends through our daughters. The girls formed a Daisy troop together when they were in kindergarten and once every two weeks we would gather together at the back of the classroom while the girls had their meeting. Just like our little Girl Scouts, we found ourselves making new, silver friendships with one another that have now become gold. I treasure each of these women and am so thankful that our girls will grow up not only with one another but with these extra mommies as well.
Luckily for all of us in this little group, we have some great cooks! Cayce's Gorgonzola Caprese Slices were definitely the hit of our last gathering and I knew I had to share this recipe. Once tomatoes and basil are in season, I feel certain it will become a staple at our house.
The original recipe called for twice the ingredients but I found that to make too much so I have cut it in half. Feel free to double and make two rolls if you are serving a large crowd.
As you are preparing this, be sure to overlap the edges of the mozzarella slices so that it will hold together. Before slicing, your roll should look like this:
Be sure to allow plenty of time for this to chill so that you can slice it easily.
Gorgonzola Caprese Slices (click on title for a printable version)
1 8 oz. container of spreadable cream cheese
1 5 oz. container of crumble gorgonzola (generic brands such as Kroger's Private Selection work fine)
1 heaping T. sour cream
1 1/2 T. cream
1 heaping T. dried basil
1 8 oz. package of mozzarella (be sure to get the long slices and NOT the little squares)
freshly sliced tomatoes (Romas work great)
fresh basil, cut into ribbons
balsamic vinegar reduction (purchased in a bottle or homemade by simmering 1 C. of balsamic vinegar with one T. sugar until it has reduced and thickened)
soft French bread slices
Allow all cheese ingredients to sit out for a little while before combining so that they will mix together more easily.
Combine cream cheese, 1/2 the container or gorgonzola, sour cream, cream, and basil together in a bowl.
Using a long piece of waxed paper, lay mozzarella slices side by side, overlapping each by about 1/2". Seal the edges together by pressing on them.
Using an offset spatula or a butter knife, spread the cream cheese mixture over the surface of the mozzarella slices. Sprinkle the remaining gorgonzola and a little more dried basil over the cream cheese mixture.
Fold the slices from the bottom into thirds so that you form the roll. Use the waxed paper to help guide the mozzarella slices. Wrap tightly in waxed paper.
Refrigerate the roll for several hours or overnight.
Slice the roll into 1/4" slices (or a little larger) and serve with tomatoes, bread, balsamic reduction, and fresh basil.
