This meal was inspired by a Groupon that Matt bought. We went to a winery in Scottsdale and we had some appetizers. We ordered a Caprese Salad and Strawberry’s stuffed with Mascarpone cheese, both of these dishes were drizzled with the most amazing balsamic vinegar reduction. The chef had reduced some aged balsamic down to a syrup consistency and it was so delicious and sweet. So I recreated the dish by cutting some strawberry’s in half and filling them with mascarpone cheese which is like a cross between cream cheese and ricotta cheese, it’s very rich. Then I just cut up a large tomato and layered it with fresh mozzarella and basil. To make the reduced balsamic place a sauce pot over low heat and pour about a cup of balsamic in the pot. Then allow to simmer over low heat for about an hour and a half. The result is a rich and syrupy sauce that can be drizzled over just about anything.
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