Lately I've been making the same things for dinner, and I'm starting to get a little bored. I'm sure my family is too. I'm going to try to mix things up a bit, and I'll try to post a Mom Meal once a week to motivate me to try new recipes.
Caprese
This dish was inspired from the recipe "Mozza Caprese" in Nancy Silverton's book "
The Mozza Cookbook."
Osteria Mozza is one of my favorite restaurants, and when I went to The Taste LA, I was fortunate to meet co-owner Nancy Silverton. She's amazing! This recipe is more of an appetizer, but it was so easy and delicious!
1 1/2 pounds fresh burrata
Sea Salt
1/4 cup plus 2 tablespoons Basil Pesto {the book has a recipe, but I just bought premade pesto}
30-40 Cherry Tomatoes {I used grape tomatoes since my grocery store only had those}
Fresh Basil
Extra Virgin Olive Oil
1. Preheat the oven to 300 F
2. Place a wire rack on top of a baking sheet
3. Place the tomatoes on the rack, brush with olive oil, and season with salt and pepper
4. Place the tomatoes in the oven for about an 1 1/2 hours until the skins shrivel a bit. Remove from oven and allow them to cool
5. Cut the burrata and lay a segment, cut side up, on a plate
6. Season with sea salt and spoon 1 teaspoon of pesto over the cheese
7. Place a cluster of tomatoes over the cheese.
8. Drizzle with olive oil
9. Scatter chopped basil over each salad
10. Serve with toasted thick bread if you want to make it a little heartier
Enjoy!