Checkerboard Caprese with Chili Crisp

Food should taste good and look fresh — like a summer breeze on a perfect day. This checkerboard Caprese brings the vibes with bold colors and even bolder flavor. Sure, you could add olives if that floats your boat… but my boyfriend swears they ruin everything, so they’re staying off this plate.

It’s simple, it’s pretty, it’s basically edible coastal chic — and the chili crisp drizzle? That’s the wave you want to ride.

Ingredients:

• 1 pint cherry tomatoes (bonus points for heirloom drama)

• 8 oz fresh mozzarella (sliced or use pearls if you're cute and lazy)

• Fresh basil (because you’re classy, not bland)

• 1–2 tbsp Spice Witch Chili Crisp (spoon it like you mean it)

• Flaky sea salt

• Fresh cracked pepper

• Optional: balsamic glaze, if you're feeling theatrical

Instructions:

1. Slice + prep: Halve those tomatoes. Slice or plop your mozzarella. No wrong moves here.

2. Get your grid on: Alternate tomatoes and mozz on a square board like you’re playing spicy edible chess.

3. Basil flourish: Tuck in basil leaves between the squares or stack them for a leafy crown moment.

4. Crisp it up: Sprinkle salt + pepper and give that whole situation a dramatic, flavor-packed chili crisp drizzle. Don’t hold back — this is the main character moment.

5. Optional drama: A balsamic swirl makes it extra gallery-worthy (and yeah, tasty).

Why It Works:

Creamy, crunchy, herby, spicy — this Caprese is a full-on flavor bomb that takes 10 minutes and makes you look like a genius.