Caprese Salad ala Pizzaria Mozza – – Roasted Tomatoes: tomato (cluster with stems), olive oil, salt, Basil Pesto: olive oil, basil (leaves), garlic, salt, black pepper, Assemble the Salad: burrata cheese (approx. 2 medium balls), Roasted Tomatoes: Preheat oven to 300 degrees F. Wash tomatoes, with stems still attached. Brush the tomatoes with olive oil and sprinkle with sea salt and black pepper, then place them on a baking sheet with a wire rack. Slow roast for about an hour. Set aside at room temperature. ; Basil Pesto: Place ingredients in a mini-prep and pulse until smooth. ; Assemblage: On a plate, break the burrata into large chunks and place in the center. Spoon the basil pesto over the cheese. Gently place the roasted tomatoes, stems still attached, on top and add a little more pesto. Garnish with fresh basil leaves. ; Serve with big chunks of dense white or sourdough bread grilled on all sides, rubbed with garlic and brushed with decadent quantities of olive oil.
Devour immediately. ; – Adapted from Nancy Silverton’s dish at Pizzaria Mozza in Newport Beach