Mozza Caprese Recipe

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Bonnie Hernandez Modified: March 25, 2022
Mozza Caprese Recipe

How To Make Mozza Caprese

This mozza caprese is full of fresh flavors and ingredients. The richness of the cheese is cut by the brightness of the tomatoes and the herbs.

Preparation: 10 minutes
Cooking: 4 hours 40 minutes
Total: 4 hours 50 minutes

Serves:

Ingredients

For Pesto Sauce:

  • 6tbsppine nuts
  • 2tbspgarlic,finely chopped
  • ¾cupfresh basil,chopped
  • ¾cupfresh flat leaf parsley,chopped
  • 2tspkosher salt
  • 1cupolive oil,good quality
  • ½cupparmigiano-reggiano cheese,grated
  • 2tbspfresh lemon juice

For Insalata:

  • 2lbsbaby roma tomatoes,or cherry tomatoes on the vine
  • 2tbspolive oil,good quality
  • 1tspkosher salt
  • black pepper,freshly cracked
  • 2lbburrata,or balls of mozzarella di bufala or buffalo mozzarella
  • sea salt
  • 8large fresh basil leaves
  • 4tspolive oil,good quality

Instructions

Pesto Sauce:

  1. Preheat the oven to 325 degrees F. Spread the pine nuts in a single layer on a rimmed baking sheet and toast in the oven, stirring occasionally, for 8 to 10 minutes, or until lightly golden and fragrant. Watch the pine nuts closely, because they burn easily. Pour onto a plate and let cool.

  2. Transfer the pine nuts to a mortar, add the garlic, basil, parsley, and salt, and pulverize with a pestle to a smooth paste. Slowly drizzle in the olive oil, working it in with the pestle, then add the cheese, again mixing well with the pestle.

  3. Just before serving, season with the lemon juice then taste and adjust with more lemon juice and salt.

Insalata:

  1. Preheat the oven to 200 degrees F. Place a wire rack on a rimmed baking sheet. Arrange the tomatoes, with their vines intact, on the rack.

  2. Brush with 2 tablespoons of the olive oil and season with the salt and pepper. Roast for 4 to 4 and a half hours, or until the skins begin to shrivel like a raisin but the tomatoes remain plump. Remove from the oven and let cool.

  3. If each ball of cheese weighs half pound, cut it half; if each ball weighs 1 pound, cut it into quarters. Slice the cheese crosswise into slices about ¼-inch thick and arrange them on 8 small plates or a single platter.

  4. If using burrata, season the cheese lightly with sea salt. Spoon 1 tablespoon of the pesto over each cheese portion.

  5. Using scissors, snip a basil leaf over each cheese portion. Again using scissors, snip the vines of the tomatoes to create 8 equal portions with their vines intact, and arrange the tomatoes on top of the cheese.

  6. Drizzle about half a teaspoon olive oil over each serving of tomatoes and serve immediately.

Nutrition

  • Calories: 736.92kcal
  • Fat: 65.03g
  • Saturated Fat: 21.31g
  • Monounsaturated Fat: 33.20g
  • Polyunsaturated Fat: 6.64g
  • Carbohydrates: 9.98g
  • Fiber: 2.10g
  • Sugar: 4.63g
  • Protein: 30.82g
  • Cholesterol: 95.90mg
  • Sodium: 849.18mg
  • Calcium: 716.18mg
  • Potassium: 465.30mg
  • Iron: 1.98mg
  • Vitamin A: 301.42µg
  • Vitamin C: 25.72mg
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