Iceberg Babies®
Rosettes Caprese


8 servings


  • or other firm, fleshy red tomato variety
  • 8 Garden Hearts® Iceberg Babies®
  • 8 six-ounce balls offresh buffalo mozzarella
  • 6 Brandywine tomatoes
  • 2 bunches fresh basil leaves
  •  basil leaf crowns
  • 32 caper berries


  • 2 cupextra virgin olive oil
  • 1 cupaged balsamic vinegar
  • 1 tbspfresh marjoram, finely chopped
  • 1 tbspfresh thyme, finely chopped
  • 1 tbspfresh oregano, finely chopped
  • salt and fresh, coarsely ground black pepper to taste


  1. Rinse Iceberg Babies® under cold water and allow to drip-dry completely.
  2. Cut off the bottom (stem side) of each head and slice into quarter-inch rosettes.
  3. Slice mozzarella into quarter-inch slices. Wash tomatoes and cut into quarter-inch slices.
  4. Wash basil and remove stems; reserve crown for garnish.
  5. To assemble, place one Iceberg Babies® rosette at the far edge of the plate, followed by a slide of tomato, and a slice of fresh buffalo mozzarella. Repeat and finish off with a rosette. Drizzle generously with dressing.
  6. Garnish with caper berries and a basil leaf crown.

The supple texture and just-right-size of Iceberg Babies® make them a perfect choice in wraps and hand rolls used in the Asian cuisine.

Recipe by: Beat Giger
CEC, AAC, Corporate Chef Pebble Beach Resorts; , Pebble Beach, CA