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If you like cranberry cocktails and bog-wild sips. If you're not into basic. If you live life boldly.
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Servings:4 servings
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INGREDIENTS
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Servings:4 servings
INGREDIENTS
- Pesto
- 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 Cranberry-Nutmeg Reduction
- 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
DIRECTIONS
DIRECTIONS
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
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Enjoy the crisp and tangy taste of fresh Ocean Spray cranberries straight from the bog. Stock…
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