If someone told you they had a recipe that was delicious, easy, elegant, colorful, low in calories, and required no cooking, you’d want to know about it pronto, right? Well, here is that recipe – Roasted Red Pepper Involtini. Sweet, smoky, roasted red peppers stuffed, roulade style, with prosciutto, mozzarella, and fresh basil, then cut into pieces called “involtini”, which, roughly translated means “a small bite of food” in Italian. (more…)
Every winter, right around now, I start to crave a perfectly ripe summer tomato, straight from the garden, so that I can make Caprese Salad – a classic Italian dish of fresh tomatoes, mozzarella, and basil. Caprese Salad made with tomatoes at the peak of their ripeness is pretty close to heaven on earth. That’s why I miss it so terribly come winter. So this is my solution – Slow Roasted Tomatoes with Fresh Mozzarella and Basil Cashew Pesto, a/k/a Winter Caprese Salad. Simply roast up a batch of plum tomatoes and serve them with pesto and fresh mozzarella. Roasting the tomatoes brings out their natural sweetness. They won’t be as tasty as garden fresh tomatoes but they’re a good substitute during the cold winter months. (more…)