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Holiday Caprese Salad

Holiday Caprese Salad



Cranberry-Nutmeg Reduction



  1. To Make Pesto: Combine all pesto ingredients in food processor. Process on high speed for 2 minutes or until smooth.
  2. To Make Cranberry-Nutmeg Reduction: Pour cranberry juice into medium saucepan; bring to a boil over high heat. Reduce heat and simmer for 1 hour or until reduced to thin syrup consistency. Add nutmeg; stir until blended.
  3. Slice tomato into 4 or 5 even slices; cut each slice in half.
  4. Slice cheese the same way.
  5. Stack basil and mint leaves together; roll tightly into a cylinder and thinly slice.
  6. Spoon about 1/2 cup pesto onto each serving plate, spreading to cover.
  7. Top each with alternating slices tomato and cheese.
  8. Garnish with dried cranberries, basil and mint.
  9. Drizzle Cranberry-Nutmeg Reduction evenly over each serving.

Yield: 4 servings

2011 Ocean Spray Foodservice Ultimate Cranberry Recipe Contest Finalist Shawn Bucher

Recipe and photo credit: Ocean Spray Cranberries.


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