Winter Caprese Salad

My in-laws were in town this weekend looking for houses because they will be moving out to good ol' Ohio soon!  Hooray!  One big happy family! 

Until then, we are limited to short visits packed to the brim with fun convesation and good food.  I have mentioned the Winter Caprese Salad before here, and decided to make it again since it was such a hit. 

This salad has some of my favorite flavor combinations, and even better, it's pretty.  You know I like things to be pretty.  The base starts with beautifully slow roasted tomatoes surrounding a block of fresh mozzarella cheese and topped with a delightful basil pesto and pine nuts.  Is your  mouth watering yet?

Even better, it's easy to make.  It takes a bit of time to roast the tomatoes, but it is beautfiul and yummy and so worth it.

{Tomatoes are halved and doused in olive oil, salt, and pepper before being slow roasted to magnificence}

{Since the tomatoes take so long to roast, I needed Ben to put them in the oven before I got home}

Once the tomatoes are roasted, make the pesto, toast the pine nuts, and cut the mozzarella (if you bought the big roll like I did) while they cool.  Once cooled, assemble your salad.  Start by placing the round of mozzarella in the center of your salad plate.  Add your tomatoes by pointing the ends toward the center on top of the cheese as shown below.  Spoon the pesto in the middle allowing it to drizzle down onto the plate.  Finally, sprinkle with the toasted pine nuts.

Beautiful and delicious.

Winter Caprese Salad

Adapted From Mario Batali's Molto Italiano

Serves 4

Ingredients:

For the Tomatoes

• 6 plum tomatoes, cut in half lengthwise
• 1/4 cup extra-virgin olive oil
• Freshly ground salt and pepper

For the Pesto

• 1 clove of garlic
• 3 TBL grated Parmigiano-Reggiano
• 3 cups fresh basil leaves, plus a few leaves for garnish if you wish
• 3/4 cups exptra-virgin olive oil

You'll also need

• 4 large bocconcini (from buffalo mozzarella) or 1 lb buffalo mozzarelly, cut into quarters
• 2 TBL pine nuts

Preheat the oven to 200 degrees fahrenheit.

Cut the tomatoes in half lengthwise.  In a large bowl, toss the tomatoes with olive oil, salt and pepper.  Arrange cut side down on a baking sheet and pour remaining olive oil over tomatoes.  Cook for about 2 hours.

Remove the tomatoes from the oven and allow to cool.  Once cooled, transfer to a colander and allow to drain.  I skipped this step because I wanted the olive oily juices to overfloweth on my plate later.  Do what you would like.

While your tomatoes are cooling, make the pesto.  Combine your garlic and parmigian in a food processor and pulse until the garlic is roughly chopped.  Add the basil and pulse about 7-8 times until the basil leaves are shredded.  With the food processor running, add the olive oil slowly and blend until smooth.

Toast the pine nuts in a pan over medium heat, tossing frequently, until golden brown.  This will take about 3 to 4 minutes. Transfer to a plate to cool.  Don't be like me and pick them out of the pan with your fingers to sprinkle on your salad.  Impatience is unwise.

To serve, place the round of mozzarella in the center of your salad plate.  Add your tomatoes by pointing the ends toward the center, cut side down, on top of the cheese.  Spoon the pesto in the middle allowing it to drizzle down onto the plate.  Sprinkle with the toasted pine nuts and garnish with basil leaves (which I would have done if I had enough basil).

Enjoy!