Winter Caprese Salad
Winter Caprese Salad might be just the side dish you are searching for. This recipe serves 8. One serving contains 109 calories, 4g of protein, and 9g of fat. It can be enjoyed any time, but it is especially good for Winter. If you have parmigiano-reggiano, salt and pepper, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and primal diet.
Preheat the oven to 200°F.
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.
Remove the tomatoes from the oven and let cool.
Transfer the cooled tomatoes to a colander and set aside to drain while you make the pesto.
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.
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.
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.
Reprinted with permission from Molto Italiano: 327 Simple Italian Recipes to Cook at Home by Mario Batali. © 2005 Harper