Crunchy Caprese Salad
Shake up your pasta routine with this crunchy take on caprese salad – makes a fun starter to a meat course.
Servings: 8
Ingredients
- 1 box Barilla® Spaghetti
- 2 teaspoons extra virgin olive oil
- 4 large heirloom tomatoes, sliced thick
- 7 balls fresh burrata cheese, sliced thick
- 6 tablespoons Barilla® Rustic Basil Pesto
- ¼ cup pine nuts, toasted
- 16 small basil leaves
Instructions
- Line a sheet pan with plastic wrap
- Bring a large pot of water to a boil. Cook the pasta according to the directions, drain
- Create a 1-inch thick layer of cooked spaghetti on baking sheet; top with plastic wrap and place another baking sheet on top along with a can or two to weigh down, cool in the fridge
- When pasta is cool, use a biscuit cutter to cut pasta into 4-inch round circles
- Heat olive oil in pan and crisp pasta discs on both sides
- Create layers with pasta disc topped with a thick slice of tomato and sprinkle with a little sea salt
- Top with a few slices of burrata cheese
Add a drizzle of pesto sauce and garnish with 2 basil leaves
Notes
Recipe courtesy of Barilla.