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Holiday Cranberry Caprese Salad

ChefShawnB's picture
  For pesto  
  Olive oil 1 Cup (16 tbs)
  Cranberry juice 1 Cup (16 tbs) (Ocean Spray 100% Blend)
  Dried cranberries 1⁄2 Cup (8 tbs) (Ocean Spray Craisins Original)
  Fresh lemon juice 2 Tablespoon
  Fresh basil 2 1⁄2 Ounce, reserve 2 leaves for garnish
  Sliced almonds 2 Ounce
  Fresh mint leaves 1⁄2 Ounce, reserve 3 leaves for garnish
For cranberry nutmeg reduction
  Cranberry juice 3 Cup (48 tbs) (Ocean Spray 100%)
  Ground nutmeg 1 Teaspoon
  Beefsteak tomato 1 Large
  Fresh mozzarella cheese 8 Ounce (1 ball)
  Dried cranberries 1⁄4 Cup (4 tbs) (Ocean Spray Craisins Original)
  Basil leaves 2 (for garnish)
  Mint leaves 3 (for garnish)

To Make Pesto:
Combine all pesto ingredients in food processor. Process on high speed for 2 minutes or until smooth.

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.

Slice tomato into 4 or 5 even slices; cut each slice in half. Slice cheese the same way. Stack basil and mint leaves together; roll tightly into a cylinder and thinly slice.

Spoon about 1/2 cup pesto onto each serving plate, spreading to cover. Top each with alternating slices tomato and cheese. Garnish with dried cranberries, basil and mint. Drizzle Cranberry-Nutmeg Reduction evenly over each serving.

Makes 4 servings.

Recipe Summary

Side Dish
This was the recipe that I entered into the 2011 Foodservice Professional Ocean Spray recipe contest. They liked the recipe and I was selected as one of four finalists. At the competition the recipe did not win but was the runner-up out of the over 300 chefs recipes who entered!

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Holiday Cranberry Caprese Salad Recipe