seasonal RECIPES for those who love to EAT
Makes: 24 pieces
Prep. Time: 15 minutes
Cook Time: 0 minutes
12 Fresh Roma tomatoes
2 c. Basil leaves; packed, plus 24 small leaves
2 cloves Garlic
1/2 c. Parmesan; grated
1/2 c. Pine nuts
4 tbsp. Olive oil
1/2 c. Mascarpone cheese
24 small Mozzarella balls or cubes (fresh)
Caprese salad is one of my favorite summer dishes – it’s hard to beat fresh mozzarella and ripe, delicious tomatoes. This recipe draws on those flavors but packages them neatly in little bite-sized finger foods. The key to making these fantastic is good, fresh ingredients.
1. Slice tomatoes in half lengthwise and scoop out and discard the seeds.
2. In a food processor, combine basil, Parmesan, garlic, pine nuts and pulse until chopped. Add olive oil while running until smooth. Add salt and pepper to taste.
3. Stir pesto together with mascarpone cheese.
4. Fill each tomato half with the pesto mixture. Top with a basil leaf and a piece of fresh mozzarella. Serve
immediately or cover and chill for a few hours.
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