Roasted Tomato, Mozzarella and Pesto Spread
INGREDIENTS:
1 Cup basil leaves
1 Cup flat leaf parsley
3/4 t sea salt
1/4 Cup Pignoli nuts
1 Cup parmesan cheese
3/4 Cup Basil Olive Oil
1/2 Cup Nocellara Extra Virgin Olive Oil
fresh ground pepper, to taste
3 Cup cherry tomatoes, cut in half
2 fresh mozzarella or burrata cheese balls (8 oz each)
Optional: black olives for garnish
DIRECTIONS:
Prepare the pesto: pulse first 5 ingredients in a blender. Slowly add Basil Olive Oil (about 1/4 Cup). Set aside.
Pour remaining 1/4 Cup of Basil Olive Oil in a pan & sauté tomatoes over medium heat for 8 minutes. Salt & pepper to taste.
To assemble, spoon pesto onto a serving dish. Place cheese on dish & top with roasted tomatoes. Serve with crackers or bread.
Products Used:
Fresh, green and herbaceous, this amazing infusion is made from UP Certified Extra Virgin Olive Oil, infused with essential basil oil. Fantastic anywhere you’d like the fresh flavor of basil. Use in marinades, salads, for bread dipping, brushed on vegetables, with poultry and more. Try it on a summer or caprese salad and let your taste buds travel to the shores of the Mediterranean. Pairs great with the Sicilian Lemon or Strawberry balsamic vinegars.
(ALL NATURAL WITH NO ARTIFICIAL FLAVORS OR ADDITIONAL
INGREDIENTS!)
Products Used:
Made with UP Certified Extra Virgin Olive Oil, this classic herbal combination includes notes of lavender, rosemary, savory, thyme and bay leaf. It’s a show stopper drizzled over grilled lamb, chicken, used in marinades, brushed on vegetables to be roasted or grilled, brushed on turkey before roasting, for bread dipping, or in aioli.
(ALL NATURAL WITH NO ARTIFICIAL FLAVORS OR ADDITIONAL
INGREDIENTS!)