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Reno Recipes assistant Rowan Collins makes caprese salad with black cherry balsamic drizzle

Reno Recipes assistant Rowan Collins makes caprese salad with black cherry balsamic drizzle

RENO, Nev. (KOLO) – KOLO Cooks executive chef Jonathan Chapin this week handed over the reigns to his assistant, Rowan Collins, a student at TMCC culinary school.

What Collins didn’t know when he agreed to become KOLO Cook’s guest chef was that caprese salad is Katey Roshetko’s favorite salad from Morning Break! However, this particular recipe calls for a local twist. Try instead of a traditional balsamic glaze Big Horn Olive Oil Company’s (BHOOC) black cherry balsamic and blood orange olive oil!

Ingredients:

  • 2 Roma tomatoes
  • 1 small package of Mozzarella Pearls
  • 5 fresh basil leaves
  • 1 sprig of rosemary
  • Blood Orange Olive Oil (BHOOC)
  • Black Cherry Balsamic Reduction (BHOOC)
  • Salt pepper

Directions:

  1. Toss mozzarella pearls in salt, pepper, and chopped rosemary.
  2. Cut the tomatoes into rounds.
  3. Arrange the mozzarella and tomato slices on a plate.
  4. Garnish with basil leaves and drizzle with blood orange olive oil and balsamic reduction.
  5. Enjoying!

And do not forget, Sleep Brunch takes place on Sunday, May 15 at Masque in Reno. Buy your tickets in advance here

KOLO cooks and Reno Recipes want to thank you too See Ecglast for the knives, Roselee Woodworking for the beautiful cutting boards and Valentin for the aprons.

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