Semi-Dry Tomatoes and Mozzarella Salad |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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A wonderful little appetizer... serve with ciabatta or the like. from Jacques Pepin. Ingredients:
1 1/2 lbs plum tomatoes, but lengthwise into halves (12 pieces) |
3/4 teaspoon salt |
10 ounces fresh mozzarella cheese, cut into 1/2 inch slices |
2 tablespoons drained and rinsed capers |
1/2 teaspoon fresh ground black pepper |
1 teaspoon chopped garlic |
3 tablespoons extra virgin olive oil |
1/2 teaspoon grated fresh lemon rind |
1 cup loose basil leaves, about |
Directions:
1. Preheat the oven to 350-degrees.
2. Line a cookie sheet with aluminum foil.
3. Arrange the tomato halves cut side up on the sheet, and sprinkle 1/2 teaspoon salt on top.
4. Bake for 4 hours.
5. Remove the tomatoes from the oven (they will still be soft), and put them in a serving bowl.
6. Let them cool, then add the mozzarella, capers, remaining 1/4 teaspoon salt, pepper, garlic, olive oil, and lemon rind, and mix to combine.
7. Drop the basil leaves into 2 cups of boiling water, and cook for about 10 seconds.
8. Drain, and cool under cold running water.
9. Press the basil between the palms to extrude most of the water, then chop finely.
10. Add to the salad, toss well, and serve.
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