This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is not safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Life is great. Cheese makes it better." -Avery Aames
Caprese salads are just about perfect. Why mess with a great recipe?
I am not sure that I have a good answer to my own question, but in this case it seemed like a good idea and it turns out really great. The combination of the umami flavors in the roasted tomato with the sweet pine nuts and tangy capers goes perfectly with the creaminess of the fresh mozzarella.
Basil is the traditional, but I love this variation with fresh cilantro: it has a more subtle flavor. Serve this with a soup and a bit of bread smeared with extra virgin olive oil for the perfect meal.
Servings: 2 | Serving size: 1 salad
Cooking time: 30 minutes
This recipe can easily be multiplied but does not keep well.
|1 tsp.||extra virgin olive oil|
|2 tsp.||pine nuts|
|to taste||black pepper|
|1/2 cup||fresh basil or fresh cilantro (coarsely chopped)|
|2 – 1 ounce slices||fresh mozzarella|
Preheat the oven to 350°F.
Place the olive oil, pine nuts, tomatoes and capers in a small skillet.
Place the skillet in the oven and roast the tomatoes for about 12 to 15 minutes. Shake the pan occasionally.
While the tomatoes are roasting, place the mozzarella slices on two small plates.
When the tomatoes are roasted, remove the pan from the oven and add the pepper and basil.
Toss gently until the basil is wilted.
Top the mozzarella with the tomatoes and serve.
Serving size: 1 salad
|Calories 135||Calories from Fat 99|
|% Daily Value|
|Total Fat 11g||17%|
|Saturated Fat 4g||20%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 4g||1%|
|Dietary Fiber 1g||4%|
|Vitamin A 10%||Vitamin C 2%|
|Calcium 15%||Iron 2%|
|Vitamin K 26mcg||Potassium 155mg|