Mini Caprese with Mint

We had guests last eve for dinner out on the island, plus we worked in the city for the day. Which meant it was a quick turnaround to getting the meal prepared after the ferry crossing and all. TPS whipped up a tasty & quick salmon and I assembled a Caprese. The twist is that I used mint (we have a big pot of it that is loving this warm weather and has gone crazy) instead of basil. It adds a sweetness to the dish, chopped up quite fine with a few larger leaves strewn about. Plus I used the small rounds of mozzarella, cutting them in half and the smallest cherry tomatoes we could find, cutting them in half too. A big glug of our favorite extra virgin olive oil and a healthy dusting of French sea salt. Done. An all-around ‘mini’ Caprese on a sunny, sunny August evening with friends.

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