Winter Caprese Salad
Author: 
Recipe type: Salad
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 12 Plum Tomatoes
  • 1 Tbsp Granulated Sugar (optional)
  • ½ Cup Olive Oil
  • 2 Cloves of Garlic
  • Dash of Sherry vinegar (optional)
  • 4 Tbsp of Grated Parmesan
  • 2 Cups Basil
  • 2 Tbsp Toasted Pine Nuts
  • 4 oz. Herbed Goat cheese (can use plain or substitute Buffalo Mozzarella)
Instructions
  1. Heat the oven to 200.
  2. Slice the tomatoes in half and toss them on a cookie sheet with 2 Tbsp Olive oil, salt & pepper and 1 Tbsp granulated sugar if using. Place the tomatoes cut side down and roast in the oven for 2 hours.
  3. Meanwhile, make the pesto: Place the Parmesan, Basil and garlic in a food processor or blender. Pulse to combine. Add the remaining olive oil, dash of vinegar,salt & pepper to taste.
  4. Divide the goat cheese into 4 servings and form them into 4 little cheese balls.
  5. To serve: I prefer to serve this with the tomatoes warm, or you can serve them at room temperature. Place the goat cheese in the middle, then 3 tomato slices around, drizzle with the pesto and garnish with the pine nuts. Leftover pesto can be stored up to one week, add a little extra olive oil on top to prevent it from browning.
Recipe by Cook Eat Run at https://cookeatrun.com/2013/12/30/winter-caprese-salad/