- BC Games
Winter Insalata Caprese
A taste of the Italian Mediterranean is the perfect culinary escape on a winter's evening.
Bring the aroma of roasted tomatoes to your kitchen this weekend, courtesy of Arms Reach Bistro head chef Erick Bullen.
Located in the heart of picturesque Deep Cove, the intimate atmosphere at Arms Reach makes it a popular place for residents to share a meal with family and friends.
Ingredients: Slow-roasted, vine-ripened tomatoes, fresh mozzarella and lazy pesto with balsamic reduction.
3 vine ripened tomatoes (small to medium size)
1 large ball of buffalo mozzarella or Fior di Latte
1 ounce fresh basil
3-4 heaping tablespoons good quality grated parmesan
1 tablespoon chopped garlic
A few glugs quality extra virgin olive oil
Kosher salt and cracked pepper to taste
Preheat oven to 230 degrees F (110 C).
Quarter or halve tomatoes. Place on cookie sheet or tray and season with salt and pepper and a drizzle of olive oil. A few sprigs of fresh thyme is a nice touch. Place tray on highest oven rack and roast for 3-4 hours. Remove and cool.
Put basil, garlic and some olive oil in a blender or food processor and blend until smooth. Remove and put into bowl. Fold in parmesan and chopped toasted pine nuts (optional). Salt and pepper to taste.
Place some pesto on the plate and drag a spoon through it to give a nice line. Arrange some slices of cheese on the plate, top with the roast tomato. Garnish with a drizzle of balsamic reduction.
Recipe makes 2-3 servings.
Balsamic reduction can be made at home by simply reducing the vinegar and some sugar in a pot. It is a great condiment to have around for salads, meats, sauces and desserts.
Arms Reach Bistro: 4390 Gallant Ave., North Vancouver, armsreachbistro.com.