Wednesday, September 22, 2010

hot insalata caprese

you will need: small mixing bowl, whisk, broiler pan and serving platter
yields 4 servings

4 1-inch slices of ripe tomato
4 1/2-inch slices of fresh mozzarella
4 tablespoons pesto
1 tablespoon olive oil, divided
1 1/2 teaspoons sherry wine vinegar
salt and pepper, to taste
sugar, to taste


preheat oven broiler. whisk together vinegar, 1/2 tablespoon oil and sugar; set aside.

season tomato slices with 1/2 tablespoon oil, salt and pepper. broil tomatoes 1 1/2 to 2 minutes per side. do not overcook.

top each tomato with a slice of mozzarella and broil until cheese starts to run. transfer tomatoes to serving platter.

top each tomato with a tablespoon of pesto. drizzle with vinegar mixture. serve immediately (so cheese does not yellow).

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