Chef's Notes
(1) Mozzarella – use fior di latte, bocconcini or buffalo mozzarella.
(2) Balsamic Reduction – can be made in advance and kept in the refrigerator for weeks. Great drizzled over chicken, salads, roasted vegetables and antipasto.
(3) Tomatoes – look for green or yellow heirloom varieties in season.
This recipe is from “Dish”, Trish Magwood’s most recent cookbook.
Step 1: Making the Pesto
- 1 cup (250 ml) loosely-packed, fresh basil
- 2 cloves garlic
- zest and juice of 1 lemon
- 1/2 cup (125 ml) extra-virgin olive oil
- sea salt (to taste)
- freshly ground black pepper (to taste)
To make the pesto, put the basil, garlic, and lemon zest, along with the juice, in a food processor; pulse to combine.
Add oil and pulse to combine. Season with salt and pepper. Scrape down sides of bowl and pulse once more. Transfer pesto to a bowl and set aside.
Step 2: Marinating the Mozzarella
- 6 balls soft mozzarella cheese
Slice the mozzarella into 1/2" -inch (about 1 cm) thick rounds.(1)
Place the slices into the pesto and gently mix to coat the cheese.
Step 3: Making the Balsamic Reduction
- 1 cup (250 ml) balsamic vinegar
In a small saucepan over medium heat, simmer balsamic vinegar until syrupy and reduced to 1/4 cup, about 15 to 20 minutes.(2)
Let cool.
Step 4: Assembling the Salad
- 1/4 cup (50 ml) pine nuts
- 6 ripe, but firm tomatoes
- Maldon sea salt (to taste)
- freshly ground black pepper (to taste)
Toast pine nuts in a fry pan over medium heat until lightly golden, about 2 to 4 minutes.
Slice tomatoes into 1/4-inch slices.(3)
Make 6 to 8 stacks by topping tomato slices with a slice of mozzarella; top with a bit of pesto and season with a pinch of Maldon sea salt and pepper.
Repeat, using about 3 slices of tomato and cheese for each stack.
Place a stack in the centre of each plate. Drizzle the plate with any leftover pesto and some balsamic reduction. Sprinkle pine nuts around each plate.