Galbani Mozzarella, Roasted Red Pepper, Grilled Pineapple Caprese with Serrano Pesto and Crostini
Shared by Carrie S. of Wilmette, IL
Prep Time:
20 minutes
Cook Time:
20 minutes
Total:
40
Ingredients
- 16 oz. Log Galbani Fresh Mozzarella, cut into 1 oz slices
- 3/4 cup Extra Virgin Olive Oil
- 1 cup Pine Nuts
- 3 cloves Garlic
- 2 Serrano Chilies, seeded and deveined
- 4 cups Fresh basil leaves, blanched, shocked, squeezed dry
- 1 cup Parmesan Cheese, grated
- Coarse Sea Salt and Fresh Ground Pepper, to taste
- 4 5-inch long thin slices of baguette
- Extra Virgin Olive Oil, as needed
- 2 Red peppers, roasted and peeled
- 8 oz. Fresh Pineapple, quartered, cored and sliced 1/4" thick, then grilled
Directions
1. In a Vita Prep, grind olive oil, pine nuts, garlic, serrano chilies and basil and process until smooth. Add parmesan cheese and grind until blended. Season with salt and pepper. Set aside. 2. Brush olive oil on both sides of baguette slices. 3. Grill until golden brown. Set aside. 4. Roast red peppers. 5. Peel red peppers and slice into 4 squares. 6. Grill pineapple slices. 7. Slice mozzarella into 16 equal pieces. Season with sea salt and cracked black pepper. 8. Starting with pepper, layer pepper and pineapple with mozzarella between each fruit and vegetable slice, lengthwise on a plate. There will be a total of 2 pepper slices, 2 pineapple slices and 3 mozzarella slices per serving. 9. Drizzle with pesto. 10. Place crostini diagonally on plate.
