Roasted Tomato, Mozzarella and Pesto Spread
INGREDIENTS:
1 Cup basil leaves
1 Cup flat leaf parsley
3/4 t sea salt
1/4 Cup Pignoli nuts
1 Cup parmesan cheese
3/4 Cup Basil Olive Oil
1/2 Cup Nocellara Extra Virgin Olive Oil
fresh ground pepper, to taste
3 Cup cherry tomatoes, cut in half
2 fresh mozzarella or burrata cheese balls (8 oz each)
Optional: black olives for garnish
DIRECTIONS:
Prepare the pesto: pulse first 5 ingredients in a blender. Slowly add Basil Olive Oil (about 1/4 Cup). Set aside.
Pour remaining 1/4 Cup of Basil Olive Oil in a pan & sauté tomatoes over medium heat for 8 minutes. Salt & pepper to taste.
To assemble, spoon pesto onto a serving dish. Place cheese on dish & top with roasted tomatoes. Serve with crackers or bread.
Products Used:
Products Used:
