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    You are in: Home / Recipes / Winter Caprese Salad Recipe
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    Winter Caprese Salad

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    0 mins

    2 hrs

    Brookelynne26's Note:

    Mario Batali recipe as posted on epicurious.com Cooking time includes roasting tomatoes. Everything else can be prepped while they roast.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 200°F
    2. 2
      In a large bowl, toss the tomatoes with 1/2 cup of the olive oil and salt and pepper to taste. Place cut side down on a small baking sheet and bake for about 2 hours, or until the tomatoes are softened.
    3. 3
      Remove the tomatoes from the oven and let cool.
    4. 4
      Transfer the cooled tomatoes to a colander and set aside to drain while you make the pesto.
    5. 5
      Combine the garlic and Parmigiano in a blender and pulse until the garlic is roughly chopped. Add the basil and pulse 7 or 8 times, or until the leaves are shredded. With the blender running, slowly add the remaining 1 cup olive oil, blending until smooth.
    6. 6
      Toast the pine nuts in an 8-inch sauté pan over medium heat, tossing frequently, until golden brown, 3 to 4 minutes. Transfer to a plate to cool.
    7. 7
      To serve, arrange 3 tomato halves cut side down on each plate. Place a ball of mozzarella in the center and spoon 2 tablespoons of the pesto onto each ball of mozzarella. Sprinkle with the pine nuts and garnish with basil leaves.

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    Nutritional Facts for Winter Caprese Salad

    Serving Size: 1 (216 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 555.9
     
    Calories from Fat 488
    87%
    Total Fat 54.3 g
    83%
    Saturated Fat 12.1 g
    60%
    Cholesterol 36.2 mg
    12%
    Sodium 337.1 mg
    14%
    Total Carbohydrate 6.8 g
    2%
    Dietary Fiber 2.5 g
    10%
    Sugars 3.1 g
    12%
    Protein 13.1 g
    26%

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