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Insalata caprese

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Ingredients

  • 1 heaping tablespoon classic pesto
  • 1/4 cup extravirgin olive oil
  • 1 pound fresh cow’s milk mozzarella
  • 10 pound basil leaves cut into thin strips

Preparation

Baking Directions:

Mix pesto with extra-virgin olive oil.

  Slice tomatoes and mozzarella into 1/4-inch-thick rounds.

Arrange on a plate, alternating overlapping tomato and mozzarella slices, beginning with tomato.

  Drizzle pesto oil over all.

Sprinkle with salt and pepper.

Finish by garnishing with basil strips.