|Strawberries and Fresh Mozzarella with Mint Pesto Drizzle|
The other day I mentioned our mint predicament, and how rampant it is in our herb “garden” right now. Although I’m still looking for more ways to use it up, I actually have a week full of mint recipes for you. Come back on Friday for an awesome appetizer that features mint and then starting next week I’ll cool it with the mint for at least a little while!
I posted a picture of this salad on Instagram and said “Caprese goes rogue”. The fresh mozzarella is obviously the common denominator between the two, but the color scheme matches, which is good enough for me to draw a comparison. I’m hugely disappointed that I forgot the balsamic drizzle…I was caught up in getting the rest of the food on the table and that final step completely slipped my mind. A vinegary punch would have put this recipe over the top, but even as is it was a huge hit. Much as I love a true tomato – basil – mozzarella caprese, this version is a worthy competitor and a fun way to use up our excess of mint!
Four Years Ago: Blueberry Crumb Bars and Mexican Couscous Dinner
1. Toss strawberries with sugar in a medium-sized bowl. Cover and set aside.
2. Add olive oil, mint, almonds, Parmesan, and garlic to the bowl of a food processor. Pulse until smooth.
3. Place mozzarella slices on a platter. Top with strawberries and drizzle with mint pesto. Finish with balsamic vinegar. Serve immediately.
slightly adapted from Family Circle Magazine, June 2011