Holiday Cranberry Caprese Salad
|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.