Winter caprese salad (recipe)

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Winter caprese salad (recipe)
NameWinter caprese salad
IngredientsPlum tomatoes Extra virgin olive oil Garlic cloves Parmigiano-reggiano cheese Fresh basil leaves Pine nuts Bocconcini Buffalo mozzarella
Cooktime (in hours)2
Totaltime (in hours)2
Keto friendlinessKeto friendly
Calories556
Fat54.3
Protein13.1
Carbohydrate6.9
Fiber2.5
Net carbohydrates4.4
Sugar3.1
Saturated fat12.1
Cholesterol (mg)36.3
Sodium337.2
Servings8
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Winter caprese salad (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

Recipe instructions

  1. Preheat the oven to 200 8F
  2. In a large bowl, toss the tomatoes with 1/2 cup of the olive oil and salt and pepper to taste. Place cut side down on a small baking sheet and bakefor about 2 hours, or until the tomatoes are softened.
  3. Remove the tomatoes from the oven and let cool.
  4. Transfer the cooled tomatoes to a colander and set aside to drain while you make the pesto.
  5. Combine the garlic and Parmigiano in a blender and pulse until the garlic is roughly chopped. Add the basil and pulse 7 or 8 times, or until the leaves are shredded. With the blender running, slowly add the remaining 1 cup olive oil, blending until smooth.
  6. Toast the pine nuts in an 8-inch sautv pan over medium heat, tossing frequently, until golden brown, 3 to 4 minutes. Transfer to a plate to cool.
  7. To serve, arrange 3 tomato halves cut side down on each plate. Place a ball of mozzarella in the center and spoon 2 tablespoons of the pesto onto each ball of mozzarella. Sprinkle with the pine nuts and garnish with basil leaves.

    Food tags
    Vegetable, European, Winter,



Keto-meter rating
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Time:
Prep Time in Hours and Mins:2H

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Contributors: Prab R. Tumpati, MD