Picazzo’s Healthy Italian Kitchen puts a fresh spin on a beloved Italian classic with its Caprese Moderna. Roasted tomatoes, creamy stracciatella and peppery arugula come together with pesto, pistachios and a drizzle of balsamic glaze for a dish that’s bright, flavorful and made for sharing. Served alongside warm flatbread, sourdough or focaccia, it’s an easy way to bring a taste of Picazzo’s to your own table.
Ingredients
· 1 cup fresh arugula
· ½ pound cherry tomatoes
· ¼ cup roasted tomatoes
· ¼ cup stracciatella cheese
· 1 tbsp. chopped pistachios
· 2 tbsp. balsamic glaze
· 2 tbsp. extra virgin olive oil (EV0O)
· ¼ tsp. dried Italian spices (oregano, basil, and parsley)
· 2 tbsp. pesto sauce
· Bread of choice:
· flatbread, Italian sourdough, or focaccia
Directions
Preheat the oven to 400°F. Meanwhile, toss cherry tomatoes with 1 tbsp. EVOO and Italian spices and spread evenly on a small sheet pan and roast for 15 to 18 minutes. depending on your desired texture and level of roasting.
Allow tomatoes to cool to room temperature, then refrigerate in a covered container for 1 to 2 hours.
Spread arugula evenly over a small platter. Top with the chilled roasted tomatoes and dollops of stracciatella cheese and pesto. Garnish with pistachios and drizzle with balsamic glaze and EVOO. Serve with bread of choice