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Recipe of the Week: Caprese Napoleon with Herb Pesto

July 11, 2018
By LORETTA PAGANINI , Island Reporter, Captiva Current, Sanibel-Captiva Islander

One of the most beautiful islands of the Mediterranean, Capri calls out to visitors from all over the world. I love visiting fashionable Capri at any time of the year and while there I always make sure that I order this delicious salad. Made with ripe tomatoes and fresh mozzarella cheese drizzled with extra virgin olive oil, it is a treat for all your senses. Serves eight. (Chef tip: When in season, buy homegrown heirloom tomatoes and for the best flavor never refrigerate them.)

4 large vine-ripened tomatoes

1 pound fresh mozzarella cheese

Article Photos

Loretta Paganini

1 cup fresh basil leaves, stems removed

Herb pesto:

2 cloves garlic

1 cup fresh parsley, thoroughly washed and dried

1/2 cup fresh basil leaves

1/2 cup fresh chives, chopped

1/4 cup pine nuts, lightly toasted

1/4 cup extra virgin olive oil

1/4 cup parmesan cheese

1 teaspoon salt

1/2 teaspoon pepper

Place pine nuts, garlic and herbs in a food processor. With the motor running, add the oil in a slow stream, scraping down the sides of the bowl occasionally. Remove from food processor and stir in cheese. Season with salt and pepper, to taste.

Carefully cut the tomatoes and mozzarella into 1/4-inch thick slices, keep separate and set aside. When ready to serve, arrange the tomatoes, mozzarella and basil on top of one another to create a napoleon. Drizzle the salad with herb pesto.



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