Creamsicle Caprese Salad (with toasted pine nuts)
A gorgeous, vibrant, and winterized Caprese salad that features juicy oranges and creamy burrata cheese, hence the cheeky name (mozzarella is fine as well). Toasted pine nuts and caramelized tomatoes seal the deal. This one’s a must make!
- Yield: Serves 4 to 6 1x
Ingredients
Units
Scale
- 1/2 pint grape or cherry tomatoes
- 5 or 6 oranges of any variety, mixed if you like, peeled (tangerines, mandarines blood orange, Cara Cara, Sumo, etc.)
- Two balls of burrata cheese, torn (or 8 ounces of fresh mozzarella, torn or sliced)
- 1/4 cup pine nuts
- 1/3 to 1/2 cup good quality pesto (see note)
- Salt and freshly cracked pepper, to taste
Instructions
- Preheat the oven to 375 degrees F. Scatter the tomatoes on a baking sheet and roast them just until they begin to shrivel and pop; takes about 18 to 20 minutes or so. This just brings out their sweetness and dramatically concentrates their flavor.
- Meanwhile, put the pine nuts in a dry skillet over medium heat and toast them, stirring occasionally just until they turn golden brown; takes about 1 to 2 minutes (watch them!). Transfer them to a bowl when they’re done.
- You can assemble on individual plates or on a big platter (as pictured). To assemble, slice or break apart the oranges however you like (I do a combo of slices and wedges). Arrange them on the serving dish, followed by the roasted tomatoes. Nestle in some of the burrata or mozzarella, just tearing and tucking in big pieces however you like. Scatter the toasted pine nuts over top of everything and serve with pesto on the side or you can drop big dollops of it around the platter. No rules here! Season with lots of fresh pepper and some flaky sea salt.Â
Notes
When it comes to store-bought pesto, Rana brand is affordable, widely available and the best I’ve tried. I highly recommend it!