Lorena Garcia

Fresh Mozzarella, Tomato, and Pesto Napoleon

Ingredients:

2 Whole Vine ripe tomatoes, cut in 1/2" round slices

8 oz Fresh Mozzarella, cut in 1/2" round slices

6 oz Pesto vinaigrette* (see below)

6 oz Balsamic glaze 

Instructions: 

On a square plate, place tomato round followed by mozzarella round, continue sequence. 

Add a drizzle of pesto vinaigrette. 

Finish by garnishing with Fresh basil leaves, and balsamic glaze. 

Tip: For best results use fresh and local ingredients

Prep Time: 15 minutes

Total Time: 20 minutes 

_______________________________________________________________________________________________________________

Pesto Vinaigrette: 

1 Cup Fresh Basil leaves

1 Cup Parsley

1/2 Cup Mint leaves

1/4 Cup Chives, rough chop

1/2 Cup Pine nuts, slightly toasted

4 Whole Garlic cloves, finely chopped

1/2 Cup Parmesan reggiano cheese

2-3 Tablespoons Extra virgin olive oil

2 Tablespoon Fresh lemon juice

1 Cup Balsamic glaze

Salt & pepper to taste

Instructions:

Place garlic, parmesan cheese, basil, mint, chives and pine nuts in a food processor. 

Turn food processor on and slowly add olive oil, lemon juice, salt and pepper. 

Place in a plastic bottle or bowl, refrigerate.