Scott and Kath Sheedy from The Phoenix Restaurant share their recipe for a Caprese Tower.
Caprese Tower
Equal amounts Italian Bread Crumbs, Panko Crumbs and Parmesan
Garden Fresh Tomatoes sliced thick
Bread the tomato slices and lightly fry on olive oil
Stack tomatoes alternating with Fresh Mozzarella and Basil Leaves ending with Mozzarella
Bake on a 400 degree oven for 4-5 min til cheese starts to melt
Drizzle with Basil Citrus Vinaigrette
1/2 cup Balsamic
1/3 cup sugar
Juice of each 1 lemon, lime and orange
Salt and Peper to taste
2 Tbsp Chopped Basil
whisk in 3/4 cup Olive oil . Can blend in a blender
The Phoenix Restaurant, known as the Columbia Hotel in the 1800s and the Phoenix Hotel and Grill in the 1940s, is now owned by Tony Russo. Tony and his crew strive to give customers a dining experience featuring fresh, local dishes.
Visit the Phoenix Restaurant at 300 4th Avenue in Altoona, give them a call at 814-201-2363, or check out their website for more information.
