Persimmon Caprese Salad
You like the tomato mozzarella in the summer, you will love this recipe in the winter. Today I created a Persimmon Caprese for you!
Servings: 1
Calories: 651kcal
Equipment
- 1 cooking knife sharp
- 1 cutting board
- 1 blender
- 1 mixing bowl
Ingredients
Basil Pesto
- 1 clove garlic
- 50 g basil fresh
- 1 pinch salt
- 10 g Almonds without skin
- 100 ml olive oil
- 1 tbsp parmesan cheese
Caprese Salad
- 1 pcs Persimmon
- 2 slices baguette bread whole wheat
- 1 pcs chili
- 1 pcs mozzarella
- 5 g almonds without skin roasted
Dressing
- 2 tbsp olive oil
- 1 tbsp white vinegar
- 1 tsp honey
- 1 pinch salt
Instructions
Basil Pesto
- Wash the basil, remove the leaves from the stem, keep some small leaves as garnish and transfer the rest to the blender. Add the garlic, salt, parmesan cheese, almonds and olive oil. Blend everything finely, store the pesto in a jar in the chiller.
Dressing
- Mix olive oil, white vinegar, honey and salt and spread half of it on a plate.
Caprese Salad
- Slice the Persimmon in thin slices and arrange them on the plate with the dressing. Top with the remaining dressing.Pull the mozzarella cheese on top and garnish everything with two tablespoons of basil pesto, the remaining basil leaves, roasted almonds and chili slices. Grill the baguette bread slices and serve it together with the Persimmon Caprese.
Video
Notes
For more flavor in the basil pesto, you can heat the olive oil slightly and soak the stems of the basil over night in the olive oil. Use this olive oil to make the pesto.
Nutrition
Calories: 651kcal | Carbohydrates: 39g | Protein: 9g | Fat: 52g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 36g | Cholesterol: 1mg | Sodium: 498mg | Potassium: 175mg | Fiber: 2g | Sugar: 9g | Vitamin A: 554IU | Vitamin C: 5mg | Calcium: 124mg | Iron: 3mg