Winter Caprese Salad Food

WINTER CAPRESE SALAD

Steps:

• Combine 4 thinly sliced celery stalks and 1 cup each bocconcini (small mozzarella balls) and halved cherry tomatoes in a bowl. Toss with 2 tablespoons each lemon juice and olive oil. Season with salt and pepper.

WINTER CAPRESE SALAD

Steps:

• 1. Preheat the oven to 200°F.
• 2. In a large bowl, toss the tomatoes with 1/2 cup of the olive oil and salt and pepper to taste. Place cut side down on a small baking sheet and bake for about 2 hours, or until the tomatoes are softened.
• 3. Remove the tomatoes from the oven and let cool.
• 4. Transfer the cooled tomatoes to a colander and set aside to drain while you make the pesto.
• 5. Combine the garlic and Parmigiano in a blender and pulse until the garlic is roughly chopped. Add the basil and pulse 7 or 8 times, or until the leaves are shredded. With the blender running, slowly add the remaining 1 cup olive oil, blending until smooth.
• 6. Toast the pine nuts in an 8-inch sauté pan over medium heat, tossing frequently, until golden brown, 3 to 4 minutes. Transfer to a plate to cool.
• 7. To serve, arrange 3 tomato halves cut side down on each plate. Place a ball of mozzarella in the center and spoon 2 tablespoons of the pesto onto each ball of mozzarella. Sprinkle with the pine nuts and garnish with basil leaves.

WINTER CAPRESE SALAD

Steps:

• On a large plate, arrange tangerines and tomatoes with mozzarella. Season with salt and pepper, then drizzle lightly with vinegar and generously with oil. Sprinkle with chopped chives; serve.

WARM CAPRESE SALAD

Steps:

• Preheat oven to 400°F (200°C).
• Place quartered tomatoes in 8-inch (2 L) square glass baking dish. Drizzle with 1 tbsp (15 mL) of the oil. Arrange tomatoes skin side down. Roast for 5 minutes. Reduce oven temperature to 300°F (150°C). Roast for 1 hour.
• In small bowl, stir together remaining 2 tbsp (25 mL) oil and basil. Set aside.
• Arrange mixed greens on large platter. Place warm tomatoes on top of greens. Scatter with mini bocconcini balls. Drizzle with basil mixture. Sprinkle with sea salt. Serve while warm.

WINTER CAPRESE SALAD

Steps:

• Preheat oven to 400°F with rack in middle.
• Toss tomatoes with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper. Roast tomatoes, cut sides up, in 1 layer in a 4-sided sheet pan until skins are wrinkled and beginning to brown on bottom, about 45 minutes. Cool completely.
• Cut basil into very fine shreds. Arrange mozzarella and tomatoes on plates and sprinkle with basil. Drizzle with vinegar and remaining oil. Season with pepper.

THE BEST CAPRESE SALAD

Steps:

• Arrange tomato slices, mozzarella slices, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil and sprinkle with salt and pepper.