Fresh Mozzarella-Strawberry Caprese Salad

by

Serves:

8 – 10

Total Time:

30 minutes

To Make

Ingredients

HONEY-BALSAMIC VINAIGRETTE:

  • 2 1/2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons honey
  • 1/4 cup olive oil
  • Salt and pepper to tasteSALAD:
  • 2 bags (5 ounces each) fresh baby spinach (about 10 cups)
  • 1 cup fresh basil leaves, coarsely chopped
  • 1 pound fresh strawberries, hulled and quartered (3 cups)
  • 1 pint cherry tomatoes, quartered
  • 2 containers (8 ounces each) Crave Brothers Farmstead Classics Fresh Mozzarella cheese – Ciliegine (cherry-sized balls), drained and each ball cut in half
  • 1 package (16 ounces) Crave Brothers Farmstead Classics Fresh Mozzarella cheese – Log
  • Fresh basil leaves

Directions:

Heat oven to 425°F.

Shred 1/4 c parmesan. Finely shred remaining parmesan.

Melt butter in a heavy, large skillet over medium heat. Add onion, salt and pepper; cook for 10 minutes, stirring frequently.

Reduce heat to medium-low. Cook for 20-25 minutes longer or until onion is golden brown, stirring occasionally.

Gradually stir in cream. Bring just to a boil; cook and stir until cream is reduced and thickened. Remove from the heat.

Stir in shredded parmesan until melted; set aside.

Heat oven to 425°F. Line a 15 x 10-inch baking pan with parchment paper.

Unfold pastry on a lightly floured surface; roll out pastry to a 15 x 10-inch rectangle.

Place pastry in prepared pan. Score a 1/2-inch border on edges of pastry with sharp knife. Prick pastry with a fork.

Spoon reserved onion mixture to edges of scored pastry. Arrange asparagus and tomatoes on top.

Bake for 18-20 minutes or until pastry is golden brown.

Sprinkle with finely shredded parmesan. Cool on a wire rack for 10 minutes. 

Sprinkle with lemon zest just before cutting. Serve warm or at room temperature.

More Recipes

Rice Cake Raspberry Treat

Rice Cake Raspberry Treat

Healthy lunches need to be part of your focus for Back To School preparation! Several points to...