Winter Caprese Salad

Ingredients

• 8 large baby mozzarella balls (from buffalo mozzarella)
• 6 cups basil leaves fresh for garnish
• 2 cloves garlic 
• 1.5 cups olive oil extra-virgin
• 6 tablespoons parmigiano-reggiano freshly grated
• 4 tablespoons pinenuts 
• 12  plum tomatoes 
• 8 servings salt and pepper black freshly ground

Equipment

• bowl
• frying pan
• baking sheet
• oven
• blender
• colander

Directions

1. Preheat the oven to 200°F.
2. In a large bowl, toss the tomatoes with 1/2 cup of the olive oil and salt and pepper to taste.
3. Place cut side down on a small baking sheet and bake for about 2 hours, or until the tomatoes are softened.
4. Remove the tomatoes from the oven and let cool.
5. Transfer the cooled tomatoes to a colander and set aside to drain while you make the pesto.
6. Combine the garlic and Parmigiano in a blender and pulse until the garlic is roughly chopped.
7. Add the basil and pulse 7 or 8 times, or until the leaves are shredded. With the blender running, slowly add the remaining 1 cup olive oil, blending until smooth.
8. Toast the pine nuts in an 8-inch sauté pan over medium heat, tossing frequently, until golden brown, 3 to 4 minutes.
9. Transfer to a plate to cool.
10. To serve, arrange 3 tomato halves cut side down on each plate.
11. Place a ball of mozzarella in the center and spoon 2 tablespoons of the pesto onto each ball of mozzarella.
12. Sprinkle with the pine nuts and garnish with basil leaves.
13. Reprinted with permission from Molto Italiano: 327 Simple Italian Recipes to Cook at Home by Mario Batali. © 2005 Harper
14. Collins Publishers, Inc.