Roasted Tomato and Bufala Mozzarella Caprese Salad
2 bags X-Fine Asparagus Spears 4"
1/2 lb Cherry Tomatoes
6 oz Olive Oil
1 bunch Fresh Basil Chiffonade
Salt & Pepper to taste
1 tbsp Basil Pesto
- 1. Thaw the tomatoes and the Bufala Mozzarella Pearls.
- 2. To make the dressing combine half of the fresh basil chiffonade, olive oil, the basil pesto, salt and pepper, adjust seasoning to taste.
- 3. To serve add dressing to the toamtoes and Bufala mozzarella pearls garnish with whole basil leaves and serve atop a fan of asparagus spears.
- 4. Tip: the oil and garlic dressing will help to preserve the mozzarella in the cooler and may now be treated as a fresh Bufala mozzarella product with a 5 to 7 day shelf life.
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