Tomatoes and Mozzarella with fresh 3 herb Pesto |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A great summer dish...especially when you have an abundance of fresh tomatos around. Definately try to use fresh mozzarella, it is completely different from the prepackaged store kind. Ingredients:
2 large vine ripened tomatoes, about 1 pound |
1/2 lb mozzarella cheese, preferably fresh,sliced 1/4 inch thick |
fresh ground black pepper |
basil or mint or parsley sprig |
2 cloves garlic, coarsely chopped |
2/3 cup firmly packed fresh basil leaf |
2/3 cup firmly packed fresh italian parsley |
2/3 cup firmly packed fresh mint leaves |
1/3 cup toasted pine nuts, cooled |
1/3 cup freshly grated parmesan cheese |
1/2 cup olive oil |
1 tablespoon balsamic vinegar, to taste |
salt & freshly ground black pepper |
Directions:
1. On a large round platter alternate tomato and mozzarella slices, overlapping slightly, and spoon pesto in a ring around center of slices.
2. Sprinkle with pepper and garnish with herbs.
3. for pesto: In a blender or food processor puree all ingredients with salt and pepper to taste until smooth.
4. Pesto keeps in a jar with a tight fitting lid, chilled up to 1 week.
5. Let pesto come to room temperature before using.
6. (pesto can be used for a variety of other things not including this recipe).
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