One of our favourite dishes was the Tomato Bocconcini salad from Cut Steakhouse. Let's be honest, anytime you have a salad that is 50% cheese, I'm excited/game/ready-to-dive-in. All salads should have this vegetable to cheese ratio.
Tomato, fresh Mozzarella, pesto and a balsamic reduction made this dish light, flavourful, and wishing we had ordered a second one. Oh well, at least with a list of ingredients this short, it's easy enough to recreate at home. And so to the kitchen I go...
I was recently contacted by Tre Stelle to give some of there cheese products a try, given my current desire to remake this salad, the timing couldn't have been better. I went ahead and picked up the Tre Stelle Bocconcini Medallions, pre-sliced and ready to eat, this is just another way for my stomach to get to this salad even quicker. Double win!
Tomato & Bocconcini Salad w/ Pesto and Balsamic ReductionIngredients:
4 large on-the-vine tomatoes, sliced
1 (200g) tub Tre Stelle Bocconcini medallion slices
3-4 Tbsp basil pesto (homemade - recipe follows, or store bought)
drizzle balsamic reduction (recipe follows)
salt & pepper to taste
Arrange tomato and mozzarella slices alternatively on a platter. Pour pesto over evenly and drizzle with balsamic reduction. Season to taste with salt and pepper
Homemade Basil PestoIngredients:
2 cups packed fresh basil
1/2 cup olive oil
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/3 cup pine nuts
salt and pepper to taste
Place all ingredients except olive oil in food processor. Pulse a few times. Slowly stream in olive oil while appliance is running. Add salt and pepper to taste.
How To Make Balsamic Reduction:
In a small saucepan over medium heat pour 1 cup of balsamic vinegar. Bring to a boil. Reduce heat and simmer, stirring occasionally until the mixture is reduced by half.
Allow to cool and transfer to an airtight container. Store in fridge.
Disclaimer: Tre Stelle provided me with grocery vouchers to purchase their products.