winter caprese

Updated at: Thu, 17 Aug 2023 14:19:19 GMT

Step 1

Carefully wash and dry tomatoes leaving vines intact.

Step 2

Heat the oven to 450 degrees. Place the tomatoes with vines intact on a baking sheet. Brush with 1 tablespoon of the olive oil and season with salt and pepper. Roast 45 minutes, until the skins begin to shrivel like a raisin but the tomatoes remain plump.

Step 3

Cut French Bread into 1/4 inch slices. Brush both sides with olive oil and grill 3 to 4 minutes on each side, until grill marks are present.

Step 4

Either on 1 large plate or 4 individual plates, divide the cheese evenly and place it cut side up onto plate(s). Spoon some pesto sauce over each portion. Using a spatula, remove tomatoes from baking sheet and gently place on top of the pesto and burrata. Drizzle the tomatoes with olive oil, a sprinkling of salt, and serve immediately as is or with grilled French Bread slices.

Step 5

Heat the oven to 325 degrees. Spread pine nuts on a baking sheet and toast in the oven for 8 to 10 minutes, until lightly browned. Let cool.

Step 6

In a food processor, add toasted pine nuts, garlic cloves, basil, and salt. Pulse a few times. With the food processor running, slowly drizzle in the olive oil and add the Parmigiano-Reggiano, mixing well to incorporate.

Step 7

You can store pesto in a jar topped with a little olive oil, in the refrigerator for up to 5 days, or freeze for 3 months.

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