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Restaurants›Basilico | Ristorante Italiano›Caprese Stagionale (gf) Recipe

Caprese Stagionale (gf) Recipe

Name: Basilico | Ristorante Italianos Caprese Stagionale (GF) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 each ripe medium tomatoes (e.g., vine-ripened or Campari); 8 oz fresh mozzarella (ball), drained and patted dry; 2 tbs extra-virgin olive oil; 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 2 cups fresh basil leaves, packed (no tough stems); 0.25 cups flat-leaf parsley (optional, for brightness); 0.5 cups grated Parmesan (or Pecorino Romano); 3 tbs pine nuts (lightly toasted); 1 each garlic (1 large clove); 1 tbs lemon juice; 0.5 cups extra-virgin olive oil; 0.75 tsp salt (to taste); 0.25 tsp freshly ground black pepper (to taste); 0.75 cups good-quality balsamic vinegar; 1 tsp granulated sugar (optional, to balance acidity); 2 tbs pine nuts (toasted, for garnish); 8 each fresh basil leaves (small, for garnish)

Inspired by Basilico | Ristorante Italiano

Time40m

Serves4

Seared tomato halves topped with in-house made pesto, fresh mozzarella, pine nuts, and drizzled with a balsamic reduction

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Ingredients

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Tomatoes & Assembly

4 each ripe medium tomatoes (e.g., vine-ripened or Campari)

8 oz fresh mozzarella (ball), drained and patted dry

2 tbs extra-virgin olive oil

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

House Pesto (makes ~3/4 cup)

2 cups fresh basil leaves, packed (no tough stems)

1/4 cups flat-leaf parsley (optional, for brightness)

1/2 cups grated Parmesan (or Pecorino Romano)

3 tbs pine nuts (lightly toasted)

1 each garlic (1 large clove)

1 tbs ReaLemon lemon juice

1/2 cups extra-virgin olive oil

3/4 tsp salt (to taste)

1/4 tsp freshly ground black pepper (to taste)

Balsamic Reduction & Garnish

3/4 cups good-quality balsamic vinegar

1 tsp granulated sugar (optional, to balance acidity)

2 tbs pine nuts (toasted, for garnish)

8 each fresh basil leaves (small, for garnish)

Method

Tomatoes & Assembly

Prepare tomatoes

Wash tomatoes and cut each in half horizontally. Use a small spoon to gently scoop out excess seeds if very watery, leaving most flesh intact. Pat cut surfaces dry with paper towel.

Season & sear

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add 2 tbs olive oil and swirl. Place tomato halves cut-side down in the skillet (work in batches if needed). Sprinkle the cut surfaces lightly with sea salt and a pinch of black pepper. Sear without moving for 2–3 minutes until the cut sides develop a golden-brown caramelized surface. Remove to a plate, cut-side up, and let rest while finishing other components.

Slice mozzarella

While tomatoes sear, slice the fresh mozzarella into 1/4-inch thick rounds or tear into bite-size pieces if using small balls. Pat dry and set aside on a tray.

Assemble

Place seared tomato halves on a serving platter. Spoon approximately 1 to 1.5 teaspoons of the house pesto onto each tomato half, spreading gently. Top each with a slice or piece of fresh mozzarella. Sprinkle a few toasted pine nuts on each, and tuck small basil leaves between tomatoes for color.

Season final

Finish with a light drizzle of extra-virgin olive oil over the assembled tomatoes and a final grind of black pepper. Taste one and add a small pinch of salt to any tomato that needs it.

House Pesto (makes ~3/4 cup)

Toast pine nuts in a small dry skillet over medium heat, shaking the pan, until fragrant and lightly golden, 2–3 minutes. Immediately transfer to a plate to cool.

In a food processor or blender, combine basil leaves, parsley (if using), toasted pine nuts (reserve 1 tbs for garnish), grated Parmesan, garlic clove, and lemon juice. Pulse until coarsely combined.

With the processor running, slowly drizzle in 1/2 cup extra-virgin olive oil until the mixture emulsifies and reaches a spreadable consistency. Scrape down the sides as needed. Season with 3/4 tsp salt and 1/4 tsp black pepper; taste and adjust. If too thick, add 1–2 tsp more olive oil or a splash of water to loosen.

Transfer pesto to a small bowl and refrigerate briefly if not using immediately. Bring to room temperature before assembling so it spreads easily.

Balsamic Reduction & Garnish

Place 3/4 cup balsamic vinegar and 1 tsp sugar (optional) in a small saucepan over medium heat. Bring to a gentle simmer, then reduce heat to maintain a low simmer. Cook, stirring occasionally, until the vinegar reduces to about 3–4 tablespoons and coats the back of a spoon, 8–12 minutes. Watch closely to avoid burning.

Remove from heat and let the reduction cool; it will thicken further as it cools. If it becomes too thick, stir in a few drops of warm water to loosen to a drizzling consistency.

Right before serving, drizzle the balsamic reduction in a decorative pattern over the assembled tomatoes (about 1–2 tsp per plate worth). Sprinkle the reserved toasted pine nuts over the dish and garnish with small fresh basil leaves.