Mozza Caprese Recipes

Steps:

• Assemble salad: Cut the burrata into equal segments and place the segments cut side up on each of six plates. Spoon 1 tablespoon of pesto over each portion of cheese. Use the scissors to cut the tomato vines as necessary, dividing the tomatoes into six clusters, and place one cluster atop each serving of cheese. Garnish each plate with fresh basil and sprinkle with sea salt before serving.
• Add the pine nuts, grated garlic, and salt to a mortar; gently pound with pestle until a course paste forms. Chop the basil leaves, add them to the mortar, and continue to pound and grind until the basil is integrated with the pine nut mixture. Stir in the lemon zest and slowly drizzle in the olive oil while gently pounding the mixture. Add the lemon juice and cheese. Taste for seasoning and add more salt of lemon juice if desire.
• Tomatoes: Adjust the oven rack to the centre position and preheat the oven to 300 F. Keeping the tomatoes attached to the vine, gently place them on a wire rack fitted in a rimmed baking sheet. Drizzle the olive oil on the tomatoes, then sprinkle with salt. Roast until the skins are shriveled but the tomatoes are still plump, about 1½ hours. Remove from the oven and allow to cool to room temperature.

Steps:

• Arrange sliced tomatoes on a large platter.
• Place one basil leaf on top of each tomato slice.
• Place one slice of mozzarella on top of each basil leaf.
• Spring oregano, salt and black pepper on cheese and drizzle with extra-virgin olive oil. Finish with drizzle of balsamic vinegar.

Steps:

• On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.

Steps:

• Arrange the slices of tomato and mozzarella on a platter, alternating between slices of each, and sprinkle over the basil leaves. Season generously with salt and black pepper, then drizzle over the olive oil and vinegar. Serve straightaway.

Steps:

• Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool.
• Arrange alternate slices of tomato and mozzarella cheese decoratively on a serving platter. Sprinkle with salt and black pepper, spread fresh basil leaves over the salad, and drizzle with olive oil and the balsamic reduction.