California Caprese Salad & Rotini Bolognese

Line salad plates with Baby Romaine, Redleaf, and other Leaf Lettuces (these came from our garden).

Slice Mozarella Bocconcini into perfect slices with an Egg Slicer.

Slice 4 – 5 Small Tomatoes horizontally.

Peel a small Haas Avocado and slice.

Chiffonade about 12 Fresh Basil Leaves.

Alternately stack 3 Tomato and Mozarella slices in the middle of the plate. Place Avocado slices around them (like parentheses).  Then, alternate Tomato, Mozarella, and Avocado slices in a circle around them.  Sprinkle with Fresh Basil, Salt, and Pepper.  Drizzle with good quality Balsamic Vinegar and Olive Oil.

This sauce is a repeat on my blog, but this time, we used Rotini pasta.  One of my favorite comfort foods!

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