Caprese Salad with Basil Pesto and Roasted Tomatoes

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.

Basil Pesto

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.

Caprese Salad with Basil Pesto and Roasted Tomatoes

1 pint of cherry tomatoes
olive oil
kosher salt
mozzarella cheese
basil pesto
Baguette slices

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.


1 comment :

  1. Mmmmmm. That has my name written all over it. And my mouth.