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Recipe by Rivky Kleiman

Caprese Salad Stacks with Creamy Pesto Dressing

Caprese Salad Stacks with Creamy Pesto Dressing add or remove this to/from your favorites
Dairy Dairy
Easy Easy
6 Servings
Allergens
30 Minutes
Diets

A classic Caprese salad served in a creative fashion. It tastes out of this world. Yields 12 skewers.

Ingredients

Salad

  • 12 cherry tomatoes, halved

  • 1 (8-oz./225-g.) container marinated mozzarella balls

Homemade Croutons

  • 1/4 cup Gefen Olive Oil

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon oregano

  • 1/4 teaspoon basil

  • 1/4 teaspoon salt

  • 3 Ciabatta rolls or 1/2 loaf Italian bread, cut into 1-inch (2 and 1/2-centimeter) cubes

  • 2 tablespoons grated Parmesan cheese

Creamy Pesto Dressing

  • 4 ounce (110-gram) cream cheese, softened

  • 1 (6-oz./170-g.) container plain Greek yogurt

  • 3/4 cup pesto sauce (homemade or store bought; see tip)

Directions

Prepare the Croutons

1.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

2.

Combine the olive oil and spices in a nine- by 13-inch (20- by 30-centimeter) baking pan. Add bread cubes and toss to coat.

3.

Bake for 10 minutes on the center rack of your oven. Remove from oven and sprinkle with Parmesan cheese. Bake an additional five minutes. Remove from oven and allow to cool.

Notes:

The croutons will stay fresh in an airtight container for up to a week.

Prepare the Dressing

1.

Place all ingredients in a blender or blend with an immersion blender.

To Assemble

1.

Drizzle some creamy pesto dressing on a plate. Place a crouton on a flat surface. Place a tomato half, cut side up, on top.

2.

Next place a mozzarella ball on top and then add a second tomato half, cut side down. Stick a skewer through the center of the stack.

3.

Place desired number of skewers on each plate and drizzle with more dressing.

Tips:

For homemade pesto, combine the following in a food processor fitted with the S-blade: one and 1/4 cup fresh basil leaves, 1 cup olive oil, 1 and 1/2 teaspoon salt, 1 teaspoon pepper, 4 cloves garlic, and 1/2 teaspoon sugar.

Notes:

Refrigerate the extra pesto sauce and dressing and use for salads or as a dipping sauce.

Credits

Photography: Moishe Wulliger Food Styling: Renee Muller

Caprese Salad Stacks with Creamy Pesto Dressing

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