tropical caprese salad with cilantro aïoli

For aïoli

1/4 cup packed coarsely chopped fresh cilantro

2 large egg yolks garlic cloves, peeled

18 teaspoon salt

1/4 cup olive oil

For salad

1 14 cup diced fresh pineapple

1 12 cup diced fresh mango

3 fresh basil leaves, thinly sliced

To make the cilantro aïoli, puree the cilantro, egg yolks, garlic, and salt in a food processor or blender. With the machine running, drizzle in the oil through the feed tube (or the hole in the lid of a blender) until thickened and creamy.
Divide the tomato rounds evenly among 6 plates. Top evenly with the pineapple, the diced mango, and sprinkle with the basil. Drizzle each with the cilantro aïoli. Serve immediately.