Blood Orange Caprese

Bright, fresh, and just a little unexpected — sweet citrus, creamy mozzarella, and a drizzle of honey and balsamic that ties everything together. Simple, but it feels like something special.

Ingredients
1 blood orange
8 mini mozzarella balls
1 tbsp pine nuts
1 tbsp olive oil
1 tsp honey
1 tsp balsamic glaze
Salt & black pepper
Fresh basil and mint leaves

Method
Wash, peel, and thinly slice the blood orange.
Toast the pine nuts in a dry pan over low heat until lightly golden and fragrant. Set aside.
Arrange the blood orange slices on a serving plate.
Place the mini mozzarella balls on top.
Drizzle with olive oil, honey, followed by balsamic glaze.
Season lightly with salt and black pepper.
Sprinkle over the toasted pine nuts.
Finish with fresh basil and mint leaves.
Serve immediately.