Caprese salad is one of my all time favorite salads.
I love fresh tomatoes and basil.
Even better is to replace the fresh tomatoes with fresh roasted tomatoes and
the basil with fresh basil pesto.
Put a big bite of the salad on a piece of toasted baguette and you've got a wonderful appetizer.
2 cups fresh basil leaves
4 cloves garlic
1/4 cup pine nuts
2/3 cup olive oil, divided
1/2 cup Pecorino-Romano or Parmigiano-Reggiano cheese
In the bowl of a food processor or blender, combine the basil leaves, garlic, pine nuts, and 1/2 cup of the olive oil. Pulse until well chopped and blended. Add the cheese and pulse to combine. Pour into a small bowl and cover with the remaining olive oil.
1 pint of cherry tomatoes
Preheat oven to 350 degrees. Place tomatoes on a baking sheet and toss with olive oil and a few sprinkles of the kosher salt. Roast tomatoes for 20-30 minutes until they begin to burst open.
To make the salad:
Slice the mozzarella cheese and place on a serving platter. Add the roasted tomatoes and pesto. Serve with freshly toasted baguette slices.