1 cup (250mL) olive oil
1 cup (250mL) Ocean Spray® 100% Juice Blend - Cranberry
1/2 cup (125mL) Ocean Spray® Craisins® Original Dried Cranberries
2 tablespoons (30mL) fresh lemon juice
2 1/2 ounces (70g) fresh basil, 2 leaves set aside for garnish
2 ounces (56g) sliced almonds 1/2 ounce (14g) fresh mint, 3 leaves set aside for garnish
1 dash salt and pepper
3 cups (750mL) Ocean Spray® 100% Juice Blend - Cranberry
1 teaspoon (5mL) ground nutmeg
1 large beefsteak tomato
1 8-ounce (227g) ball fresh mozzarella cheese
1/4 cup (62.5mL) Ocean Spray® Craisins® Original Dried Cranberries
Reserved basil and mint leaves, garnish
To Make Pesto:
Combine all pesto ingredients in food processor. Process on high speed for 2 minutes or until smooth.
To Make Cranberry-Nutmeg Reduction:
Pour cranberry juice into medium saucepan; bring to a boil over high heat. Reduce heat and simmer for 1 hour or until reduced to thin syrup consistency. Add nutmeg; stir until blended.
Slice tomato into 4 or 5 even slices; cut each slice in half. Slice cheese the same way. Stack basil and mint leaves together; roll tightly into a cylinder and thinly slice.
Spoon about 1/2 cup (125 mL) pesto onto each serving plate, spreading to cover. Top each with alternating slices tomato and cheese. Garnish with dried cranberries, basil and mint. Drizzle Cranberry-Nutmeg Reduction evenly over each serving.
Makes 4 servings.
2011 Ocean Spray Foodservice Ultimate Cranberry Recipe Contest Finalist Shawn Bucher