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- Pesto Caprese Salad
-
- 1 pint grape or cherry tomatoes
- 1 tsp salt
- 8 oz fresh mozzarella balls
- 2 tbsp pesto sauce
- 2 to 3 tbsp extra-virgin olive oil
- balsamic glaze (drizzle on)
- fresh basil
- Directions
- Cut grapes in half. In a large bowl, add tomatoes. Sprinkle with salt. Drain fresh mozzarella and toss fresh mozzarella balls, pesto sauce, olive oil, balsamic glaze, and fresh basil into the bowl. Taste for seasoning. **Recipe notes: Mozzarella balls may be called Ciliengine or Bocconcini I suggest using refrigerated pesto sauce
- Provided by:
- Modern Honey
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Green Chile Souffle
equipment needed: one medium souffle dish
Pre-heat your oven to 350F.
Whip 7 egg whites until soft peaks are formed, may add cream of tarter, optional.
Using an electric blender, blend together the egg yolks, butter, sour cream and milk for 30 seconds, over low heat. Blend in the black pepper, cheese, lemon pepper, hot sauce, green chiles. Remove from heat. Fold the meringue into this egg mixture.
Brush the butter all over the inside of the soufflé dish. Pour the egg mixture gently, leaving 1-inch of space at the top to prevent spillage as you carry it to the oven.
Place the soufflé dish in the oven, then carefully pour the remaining egg mixture to fill to the tippy top of the dish.
Bake for 55 to 60 minutesâthe soufflé will be golden brown, puffy like a balloon, and will have risen up to three inches above the ramekin.
Present immediately to guests, as this dish will begin to fall in about 45 seconds.
