It’s late summer, tomatoes are everywhere! They’re at the farmer’s markets, in your garden, in your friends garden, so on, and so on. What to do with all of these beauties? Well in the heat of the summer, there’s one obvious go-to for most - Caprese Salad! Tomatoes, fresh mozzarella, olive oil and basil. This crisp, delicious classic never gets old...but does invite a change up. Here we show Caprese three ways, with three different cheeses and herbs. Unlike traditional Caprese, where the mozzarella is mostly relying on the other ingredients to brighten it’s tang, the blue, chevre and provolone all bring a big bang of their own, and compliment the sweet, acidic tomatoes to create a burst of flavor madness in the mouth. So
mozzarella, it’s not you, it’s us, and we just need to see some other cheeses right now. Enjoy!

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Caprese Provolone
1 heirloom tomato, sliced thick
1⁄4 pound of Aged Provolone, grated
2 stems fresh oregano, leaves chopped
fresh ground pepper
aged balsamic vinegar
microgreens, tossed with olive oil

1. Combine Provolone, oregano and ground pepper to taste.
2. To assemble, drizzle tomato slice with aged balsamic vinegar, top with microgreens, sprinkle with Provolone mixture.

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Caprese Blue
1 pint heirloom cherry tomatoes, halved
1⁄4 pound Bay Blue, crumbles
6-8 stems thyme, leaves removed
olive oil

1. Combine Bay Blue, thyme leaves.
2. Drizzle tomatoes olive oil and toss gently.
3. Combine the two and serve.

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Caprese Chevre
1 heirloom tomato, sliced thick
1⁄4 pound Lake’s Edge goat cheese
Melissa's Raw Honey
fresh ground pepper
beet microgreens

1. Top tomato slice with a slice of the Lake’s Edge.
2. Drizzle with honey and season with fresh ground pepper.
3. Top with beet microgreens and serve.