Winter Caprese Salad
I am excited to share this recipe with you. About a year ago, my cousin and fellow foodie, Cassie, went to Pizzeria Mozza to check out Nancy Silverton’s newest restaurant. The restaurant is in Los Angeles and is a collaboration between Nancy and Mario Batali. I’ll tell you more about the restaurant another day. I have been back several times since and each time my friends and I take a bite of the the Winter Caprese Salad, we ooh and ah.
Burrata cheese means “buttered” in Italian. It is made of mozzarella and cheese…no wonder everyone loves it.
The salad is a flavor packed mixture of burrata cheese topped with a layer of pesto, topped with slow roasted cherry tomatoes. I used olive oil from Podere Pornanino, a family run extra virgin olive estate in Chianti. This summer I visited the estate and we had a private tour with the owner and his son. If you are ever there go visit.
Here is what I did. Using Mario’s Winter Caprese Salad as a start here is the recipe:
1 bunch of baby Roma tomatoes still on the vine
Pesto (homemade or store bought)
8 ou. Burrato cheese ( I found a great one from Bristol Farms)
1 tbsp olive oil
Preheat the oven to 225 degrees.
Place the tomatoes in a baking dish. Sprinkle with the olive oil and kosher salt. Bake for 2 hours. The cheese came in a plastic tub. I took it out and cut it in half, saving half for later. Placing the cheese on a dish I spread a layer of pesto on it. I gently reheated the tomatoes and placed them on top of the pesto. I spread a few toasted pine nuts on the plate along with a few baby tomatoes and a sprig of basil.
Preheat the oven to 325 degrees.
3 tbsp pine nuts
3-5 garlic cloves, peeled and finely chopped
¾ c chopped fresh basil leaves
1 tsp kosher salt
½ cup extra virgin olive oil
¼ cup finely gated Parmiggiano Reggiano
2-5 teaspons fresh lemon juice
Spread the pine nuts on a baking sheet, and toast in the oven for about 8-10 minutes, until lightly browned.
Using a mortar and pestle pulverize the pine nuts, garlic, basil, and salt into a smooth paste. (If you don’t have one..or have the time, mix in a food processor.) That’s what I do most of the time!
Slowly drizzle in the olive oil, and add the Parmesan, mixing well to incorporate. Season with lemon juice and salt to taste.
The pesto will keep for about a week in the refrigerator if you cover it with olive oil and keep it covered. It’s great with pasta or grilled chicken.