Plated Caprese Salad

PLATED CAPRESE SALAD

cap

   

 

 

cheese

 

INGREDIENTS:

480g Buffalo mozzarella (boccochini)
480g Cocktail tomatoes
150ml Basil pesto
Fresh cocktail tomatoes for garnish
Olive oil for drizzling
8 Large fresh basil leaves for garnish
8 Tower moulds or small tomato puree cans

HOW TO MAKE IT:

Switch the grill on the oven to maximum temperature.
Place the cocktail tomatoes on a roasting tray and drizzle with a little olive oil.
Place the tray with the tomatoes under the grill.
Grill the tomatoes for 1 - 2 minutes or just until the skin of the tomatoes starts bursting.
Remove from the oven and allow cooling, switch off the oven.
Place the cheese and roasted tomatoes in a bowl and gently coat with basil pesto.
Place a tower mould onto each serving plate, place a layer of roasted tomato on the bottom of each mould, top with mozzarella then a teaspoon of basil pesto.
Top with more tomatoes and more pesto.
Place another layer of mozzarella onto the tomatoes, press the filling down into the mould and let it stand for 10 minutes before unmolding by pressing down on the filling and lifting the mould.

Garnish the top with fresh basil leaves and cherry tomatoes and a good drizzle of extra virgin olive oil.

Click Here to go back to Jenny Morris's recipe page.


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