Caprese Salad twinned with Baked Caprese Rigatoni
Twinning with Cheese:One Recipe, Two Ways (Recipe by Jessica & Franky Venuto – Toronto, ON)Prep Time:
20 minutes Ready In:
30 minutes or less Serves:
4 Tomatoes, fresh/on vine - cut into 1/2-inch slices 1 cup Fresh basil leaves 200g Tre Stelle Bocconcini (regular or sliced) Extra virgin olive oil Balsamic vinegar glaze or reduction Salt and pepper, to taste 8 cups Rigatoni, cooked 1 can Crushed tomatoes ¼ cup Fresh basil leaves, finely chopped 200g Tre Stelle Bocconcini (regular or sliced) 2 Tbsp Extra virgin olive oil 1 cup Tre Strelle Deluxe Mozzarella, shredded Salt and pepper, to taste
Caprese Salad Directions - Arrange tomatoes on a platter, alternating them with the bocconcini slices. Tuck the whole basil leaves in between the tomato and bocconcini slices. Drizzle on the balsamic glaze. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper. Caprese Rigatoni Directions - Preheat oven to 400F. In a large bowl, combine all ingredients except mozzarella. Then, sprinkle over shredded mozzarella and bake, uncovered, for 20 minutes or until cheese on top is melted and golden.