Author Notes
I named these “capesto” since they incorporate a combination of classic caprese and pesto ingredients. —NellieMc
Ingredients
- For Tomatoes
-
4
large, ripe tomatoes
-
1/2 teaspoon
table salt
-
1/2 cup
pine nuts (pignoli)
-
6 ounces
fresh mozzarella
-
1/2 cup
packed fresh basil leaves
-
1/4 cup
vinaigrette (see below)
- Vinaigrette
-
3/4 cup
extra-virigin olive oil
-
3 tablespoons
balsamic vinegar (preferably white)
-
1 tablespoon
minced shallots
-
1
garlic clove, minced
-
1/2 teaspoon
table salt
-
1/4 teaspoon
pepper
Directions
-
Slice off the top quarter (the section with the stem attachment) of the tomato. Using a spoon or melon baller hollow out the tomatoes leaving the outer shell intact. Sprinkle the inside of the tomato with the 1/2 teaspoon salt and turn each tomato upside down on a cooling rack to drain away any loose liquid (it’s a good idea to put a piece of waxed paper or paper towel underneath to catch the drippings). Hold aside until ready to stuff.
-
While the tomatoes are draining, mix all the vinaigrette ingredients in a large jar, and shake to combine. (You’ll use 1/4 cup for this recipe; reserve the rest for other salads.) You can make this up to three days ahead.
-
Toast the pine nuts until golden brown and set aside to cool. Dice the mozzarella into 1/2 inch cubes and put into a bowl.
-
Chop the basil and add to the bowl with the cooled pine nuts. Toss with 1/4 cup of the vinaigrette. Check for seasoning and add more salt and/or pepper as desired.
-
Invert the tomatoes back upright and stuff, dividing the cheese herb mixture evenly among the four tomatoes.
See what other Food52ers are saying.