Holiday Caprese Salad
Serving Size
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
Steps
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