This Caprese Salad is inspired by Mozza Pizzeria in Los Angeles, California. Slow-roasted tomatoes are served atop a bed of burrata cheese, a spoonful of fresh pesto and a drizzle of extra-virgin olive oil.
- 1 bunch small vine-ripe tomatoes (alternatively, you could use cherry tomatoes)
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1/4 cup pine nuts
- 2 peeled garlic cloves
- 1 ounce Pecorino Romano
- 1 ounce Parmesan-Reggiano
- 2 cups fresh basil leaves plus a few more as garnish
- 1/3 cup extra-virgin olive oil
- 4 ounces burrata cheese
- 1 tablespoon extra-virgin olive oil
To Slow-Roast the Tomatoes:
Preheat oven to 300 degrees F. In a baking dish, add the vine-ripened tomatoes, drizzle with olive oil and top with a few pinches of salt.
Transfer to the oven to roast for about 30 to 35 minutes, until they have released some juices and their skins are all wrinkly. Set aside to come to room temperature.
To Make the Pesto:
In a food processor, add the pine nuts, garlic, Pecorino and Parmesan. Pulse until thoroughly combined and until it's all ground up. Add in the basil leaves and olive oil. Blend up one last time until it forms a pesto, about 30 seconds.
Serving: 4g | Calories: 411kcal | Carbohydrates: 2g | Protein: 9g | Fat: 43g | Saturated Fat: 10g | Cholesterol: 27mg | Sodium: 86mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 861IU | Vitamin C: 2mg | Calcium: 247mg | Iron: 1mg