Blistered Cherry Tomato Caprese with Fresh Pesto & Balsamic Reduction
2 10.5 oz containers of cherry/ grape tomatoes, one yellow & one red
1 8oz container of fresh mozzarella (ciliegine shape - the little balls- is easiest)
1/2 cup balsamic vinegar
1 tablespoon olive oil, plus more for sprinkling
1/4 teaspoon salt, plus more for sprinkling
Freshly cracked black pepper
2-3 tablespoons pesto (jarred or homemade - see my other post for pesto recipe)
Put tomatoes in cast iron pan over low heat. Sprinkle with 1 tablespoon of olive oil and quarter teaspoon of salt. Mix. Then let tomatoes sit and caramelize. Try not to move them! Should be done after about 20 minutes. Set aside.
While tomatoes are going, start the balsamic reduction: put balsamic in pan, bring to a boil and then reduce to a simmer. Should be done around the same time as the tomatoes (20 minutes or so). You are looking for a reduction in size by half (the 1/2 cup should become a 1/4 cup) as well as a thick glossiness like honey. Set aside.
Arrange tomatoes and mozzarella in a serving dish (I cut the mozzarella into quarters). Sprinkle with salt and freshly cracked pepper. Top with globs of pesto and drizzle with balsamic reduction. Enjoy!
For more, visit my food blog at lovelysweetclear.blogspot.com