Mozza's Caprese Salad
Ingredients
Slow-Roasted Tomatoes
-
1
bunch
small vine-ripe tomatoes
-
2
tablespoons
extra-virgin olive oil
-
to taste
pinches
Kosher salt
Simple Pesto
-
¼
cup
pine nuts
-
2
cloves
peeled garlic
-
1
ounce
Pecorino Romano
-
1
ounce
Parmesan-Reggiano
-
2
cups
fresh basil leaves
-
⅓
cup
extra-virgin olive oil
For Assembly
-
4
ounces
burrata cheese
-
1
tablespoon
extra-virgin olive oil
Instructions
- Preheat the oven to 300°F.
- Place the tomatoes in a baking dish, drizzle with olive oil, and sprinkle with salt. Roast for 30 to 35 minutes until soft.
- Allow the roasted tomatoes to cool to room temperature.
- In a food processor, combine pine nuts, garlic, Pecorino Romano, and Parmesan. Pulse until ground.
- Add basil and olive oil to the mixture and blend until smooth. Season with salt to taste.
- In a wide bowl, add the burrata cheese, followed by a few spoonfuls of pesto, and then the roasted tomatoes.
- Drizzle with extra-virgin olive oil and serve.
Nutrition Facts (estimated)
Servings
4
Calories
411
Total fat
43g
Total carbohydrates
2g
Total protein
9g
Sodium
86mg
Cholesterol
27mg
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