Golden Caprese Salad with Tre Stelle® Bocconcini
Pesto can be frozen in ice cube trays and used to add flavour to many different dishes such as soup, pasta and vegetables.Prep Time:
10 minutes Ready In:
30 minutes or less Serves:
Salad: 3 large red tomatoes, sliced 1 tub, Tre Stelle® Bocconicini Medallions 2 peaches or nectarines, pitted and sliced 3 tbsp | 45 mL homemade Thai basil pesto or any other store-bought pesto 2 tbsp | 30 mL water Thai basil Pesto: 2 tbsp | 30 mL silvered almonds 1 clove garlic 2 cups | 500 mL fresh Thai basil leaves 2 tbsp | 30 mL Tre Stelle® Parmesan, grated 1/4 cup | 60 mL olive oil Salt and Freshly ground pepper
On a serving plate, arrange tomatoes, Bocconcini and peaches or nectarines. Mix pesto with water, drizzle over salad or serve separately. Thai basil Pesto: Place almonds in a skillet and toast on medium heat, stirring frequently. Let cool. With a food processor, chop garlic with almonds. Add basil and Parmesan. Process until everything is finely chopped. With the machine running, gradually add oil through the top. Season to taste and transfer to a jar. Cover and store in the refrigerator for up to a week. Makes approx. ½ cup (125 mL) of pesto.