Winter Caprese Salad Recipes

WINTER CAPRESE SALAD RECIPE - (4.4/5)

Steps:

• Preheat oven to 300°F. Line a rimmed baking sheet with foil and spray with non-stick cooking spray. Place cut tomatoes on baking sheet, cut side up. In a small bowl, whisk together 2 Tablespoons of the olive oil, the grated garlic and about 1/4 teaspoon of sea salt, and 1/4 teaspoon of pepper. Brush the cut sides of the tomatoes with the mixture until you use all the mixture. Place in the oven and bake for one hour. After an hour, remove the pan from the oven and, with a spatula, gently press down on each tomato to flatten it and squeeze out the moisture. Be careful and do it slowly - the water in tomatoes will squirt out at you. Place the tomatoes back in the oven and bake for an additional 15 - 30 minutes, depending on how dried out you like the tomatoes. Remove from the oven and allow to cool a bit. Place the tomatoes on a serving platter. Meanwhile, slice the mozzarella balls into 16 even slices. Place the cheese slices on top of the tomatoes. Drizzle the cheese with a few drops of olive oil. Sprinkle the cheese with just a little bit of sea salt. Drizzle with the Balsamic Glaze, if you're using it. Julienne the basil leaves and sprinkle on top. Serve at room temperature.

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:

• 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:

• 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.

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.