CapreseSalad with Balsamic Reduction and Basil Oil

While I'm on my short blogging break taking advantage of all of the summer activities we have scheduled, destination weddings, hosting a shower for the aforementioned, my busier work schedule, the garden, golfing with hubby, etc., etc., I've decided it would be a great time to get my blog organized.  Early in my blogging days, I would occasionally group several recipes together in one post (which makes some recipes difficult or impossible to find - even for me!).

The one I wanted to bring out of hiding first is this Caprese salad that I first wrote about in the summer of 2009.  It is one of my favorite summer salads and one I'm planning on using for our upcoming summer Gourmet Group that we will be hosting at the end of this month.  The reason this Caprese stands out from the rest is the delicious balsamic-red wine reduction and basil-infused oil. The color of the basil-infused oil is the most beautiful shade of green!

My tomato plants are growing like crazy in the warm weather we've been having and I can't wait to eat the first freshly-picked tomatoes.  One of summer's delicious treats.  Pass the pepper!

Caprese Salad with Balsamic Reduction and Basil Oil

Adapted from Chef Roy Harland, Fresno California
Printable Recipe

Note:  Sadly, the link to this recipe, which appeared in a Fresno, California news website, no longer exists.  

Serves 4

2 lbs Heirloom or Stem-On Tomatoes
8 oz fresh mozzarella cheese
About 12 basil leaves
Basil oil (recipe follows)
Balsamic vinegar reduction (recipe follows)
A nice sea salt & freshly ground black pepper

Balsamic Vinegar Reduction (I halved this for 2 and it still made more than enough):

1 cup Balsamic vinegar
1 cup dry red wine - I used a Syrah
1/4 cup Sherry Vinegar (my personal addition)
1 T brown sugar

Basil Oil:

1 large bunch fresh basil
2 cups extra virgin olive oil
½ tsp. salt

Rinse tomatoes, cores and slice. Cut each mozzarella ball into slices.

Arrange tomatoes & cheese decoratively on four salad plates. Tuck in several basil leaves.

Drizzle each salad with about 1-2 tablespoons of the vinegar reduction & basil oil.

Season with good salt and freshly ground pepper.

Balsamic Vinegar Reduction Instructions:

Heat the ingredients in a small sauce pan over medium heat. When mixture comes to a boil, reduce heat and bring to a simmer. Cook until syrupy, but do not allow to caramelize. Mixture should yield about ¼ cup. It should coat the back of the spoon when it is done.

Basil Oil Instructions:

1 large bunch fresh basil
2 cups extra virgin olive oil
½ tsp. salt

In a small sauce pan over medium-high heat, bring four cups lightly salted water to boil. Have another bowl filled with ice water close by.

Remove basil leaves, discarding stems. Place basil leaves into the boiling water and cook for 10 seconds. Remove basil with a slotted spoon and place immediately into the ice bath. Drain basil and squeeze out excess water. Roll basil in paper towels and squeeze to dry. Repeat with more paper towels, if necessary.

Place the basil and olive oil in a blender and blend for one full minute on high speed. Strain the oil through a strainer with cheese cloth. The oil should be very clear and bright green.

Fresh Tomato Pasta with Herbed Breadcrumbs "Montreal"

This is such an easy and wonderful fresh tomato pasta dish! I named it 'Montreal' because I first saw it on La Table de Nana's blog just a short while ago and Monique is a Canadian blogger. You can see Monique's version by clicking on the link.  I knew when my cherry tomatoes started to ripen, this would be one one of the first things I wanted to make with them.

The thing that intrigued me the most of about this pasta sauce is that you simply place all of the ingredients in a bowl in the morning and let them 'marinate' all day. The smell coming from the kitchen is amazing!

Fresh cut-up tomatoes, fresh chopped basil, a minced garlic clove or two and a good 1/3 cup or so of extra virgin olive oil - that's it! I covered the bowl with plastic wrap and stirred the tomato mixture occasionally throughout the day.

The other thing that was mentioned was the addition of  homemade croutons pulverized with more fresh basil which is sprinkled over the pasta and sauce.  I love to make homemade croutons with a loaf of good French bread from a local bakery.  I rub both sides of the slices of bread with olive oil, sprinkle them with freshly ground pepper, cut them into cubes and bake them on a baking sheet in a 350F degree oven for about 10 minutes.  My husband loves these so much that now I include the trimmed crusts when I bake them and he eats them as a snack before dinner :)

After the croutons have cooled, add them to a food processor or blender with a several leaves of basil and mince into breadcrumbs.

I warmed the marinated tomato mixture gently on the stove while the pasta was cooking.  Topped with the homemade basil breadcrumbs and some freshly ground Parmigiana Reggiano - this was just wonderful!

Thank you, Monique!

Basil Pesto and Cheese Strata

Here is a recipe for a delicious and summery appetizer that takes advantage of the fresh herbs you may have growing in your garden or containers.

This is a basil plant that I grew from seed.  I think the seed must have come from the same place that Jack got his magic beans!  The largest leaves are as big as my hand.

This appetizer recipe was sent to me recently by a wonderful friend in Georgia who used to be in our gourmet group here before she and her hubby moved away.  Now, they have a group of enthusiastic cooks in their new community so the tradition lives on!

The pesto is a delightful blend of basil, arugula and parsley with chopped pecans and Parmesan. The cheese layer is a blend of cream cheese and goat cheese. Strangely, I love just about every other cheese that has passed my lips other than goat cheese so I left it out. The pesto and cheeses are layered with sun-dried tomatoes to make a flavorful strata.

I don't know the original source of the recipe but found this one online that is similar.

Basil Pesto and Cheese Strata
Adapted from Cindy's Recipe
Printable Recipe

Serves 8 as an appetizer

(2) 8 oz pkgs of cream cheese, softened
8 oz goat cheese (I omitted)
2 c basil, loosely packed
1-½ cups arugula
½ cup Italian parsley
2 teaspoons minced garlic
½ cup extra virgin olive oil
½ cup pecans, finely chopped
2 cups Parmigiano-Reggiano cheese, freshly grated
½ cup sun dried tomatoes, packed in oil, or rehydrated

Hearty crackers

Line a 8x4 ½ high glass loaf pan with plastic wrap, allowing overhang at sides.

With paper toweling, pat sun-dried tomatoes dry, then cut in slivers. Mix cream cheese and goat cheese in medium bowl. Reserve. Combine basil, arugula, parsley and garlic in food processor. Add oil in a stream, with machine running, processing until smooth. Pour into large bowl and add pecans and cheese. Mix well. In prepared pan, layer 1/3 of cream cheese mixture, half of arugula mixture, and half of tomatoes. Then layer next 1/3 of cream cheese mixture, rest of arugula mixture, and rest of tomatoes. Finish with remaining 1/3 cream cheese mixture. Cover with overhanging plastic wrap and chill in refrigerator for 12-24 hrs. Let sit at room temp for 20 minutes to soften before serving. Invert onto a platter. Remove plastic wrap and serve with crackers.

My Notes: I didn't use goat cheese because I don't like it. Next time I make this, I'll try using gorgonzola or Boursin cheese in place of the goat cheese. I did not use a loaf pan since I halved the recipe to make for just 4 people, so I used a small bowl.

A Tip: In order to get the plastic wrap to stick to the bottom and corners of the loaf pan or small bowl, moisten the inside of the bowl with a little water first.

Orzo Salad - Garden to Table!

This salad is the perfect way to use cherry tomatoes from your garden if you grow them.  Or, visit your local farmers' market if you have one.  If you can get freshly grown local tomatoes they are the best!

We were served this salad at a friend's home in Georgia when we were there to visit last year she was kind enough to share the recipe with me. I made it for lunch today and it is as delicious as I remembered!

With grated lemon zest, cherry or grape tomatoes and fresh spinach and basil, it is full of fresh, healthy and tasty flavors. Two of my favorite things to grow in the summer are tomatoes and basil, a wonderful combination.

If you are craving salads like I am, I hope you give this one a try!

The original recipes does not call for Mediterranean Salt salt but I think it adds a wonderful flavor. I love using Sarah's Mediterranean Sea Salt.

Orzo Salad with Spinach, Tomatoes and Basil
Printable Recipe

Serves 4-6

1 lb of fresh spinach (baby or regular), washed, dried and stems removed
1 pint cherry tomatoes, halved
The zest of 2 lemons
1 and 1/2 cups orzo, cooked according to package directions and drained
24 basil leaves, torn or thinly sliced
1-2 tablespoons extra virgin olive oil
Salt (or Mediterranean Sea Salt) and Pepper

Pile the spinach leaves into stacks and slice thinly into julienne strips. Prepare the basil leaves the same way. Halve the tomatoes and zest the lemons.

Cook the orzo.

Place the julienne spinach into a medium bowl, add the halved tomatoes and lemon zest. After the orzo is drained, add the hot, cooked orzo to the same bowl. The heat of the orzo will wilt the spinach and warm the tomatoes. Drizzle with the olive oil, add the sliced basil, season with salt and pepper to taste, toss and either serve immediately or refrigerate for later.

It tastes best served immediately but is still wonderful cold. This salad would also be wonderful with toasted pine nuts!