Baked Insalata Caprese with Basil Spread

Name: Baked Insalata Caprese with Basil Spread
Total time: 45 min
Ingredients: Dried tomatoes; 30 g Small tomatoes; 0.2 stems Rosemary and thyme; 1 g Sugar; 0.4 g Salt; 10 ml Olive oil; Tomato concassée:; 0.6 Truss tomatoes; 10 g Olive oil; 0.4 g Harissa spice powder; Salt; Basil spread:; 30 g Sweet (Genovese) basil leaves; 12 ml Olive oil (ideally, Greek); 0.3 g Salt; 6 g Almond kernels, roasted; 0.1 Small garlic clove, peeled; Brick dough with filling (per piece):; 0.5 g Tomato concassée; 1 g Oldenburger Mozzarella 40% fat i.d.m., Grated 2kg; Brick dough; Oldenburger Butter unsalted, min. 82% fat, 200g piece; Garnish:; Tomato, thin slices; Yogurt; Pistachio nuts, roasted

Source: https://www.oldenburger-professional.com/rcp_recipe/baked-insalata-caprese-with-basil-spread

Total time

45 Minutes

Difficulty

easy

Ingredients

Portions

Quantity	Unit	Ingredient
		Dried tomatoes
300	g	Small tomatoes
2	stems	Rosemary and thyme
10	g	Sugar
4	g	Salt
100	ml	Olive oil
		Tomato concassée:
6		Truss tomatoes
100	g	Olive oil
4	g	Harissa spice powder
		Salt
		Basil spread:
300	g	Sweet (Genovese) basil leaves
120	ml	Olive oil (ideally, Greek)
3	g	Salt
60	g	Almond kernels, roasted
1		Small garlic clove, peeled
		Brick dough with filling (per piece):
5	g	Tomato concassée
10	g	Oldenburger Mozzarella 40% fat i.d.m., grated
		Brick dough
		Oldenburger Butter, unsalted
		Garnish:
		Tomato, thin slices
		Yogurt
		Pistachio nuts, roasted

Preparation

Preparation of the dried Tomatoes

Place baking paper on a baking sheet. Halve the tomatoes and put them on the sheet with the cut side up and scatter rosemary and thyme between them. Mix the other ingredients in a bowl and use a brush to apply the mixture to the tomatoes. Dry in a convection oven for 35 minutes at 120 °C with the fan on.

Making the Tomato concassée

Blanche the tomatoes in boiling salted water, remove their skins and cores, and cut them into cubes. Marinate them in the olive oil and spice powder and lightly salt them. Sauté them for two minutes in a hot pan, then remove them from the heat and let them cool.

Making the Basil spread

Mix the almond kernels and olive oil and salt lightly. Add the garlic and blend with the basil without heating the mixture. Season well and refrigerate in a glass or jar.

Brick dough with filling

Lay out the brick dough, cut into strips eight centimetres wide and generously brush with melted Oldenburger Butter. Place the tomatoes on top and sprinkle with Oldenburger Mozzarella. Wrap like a samosa and refrigerate. Heat on both sides in a pan with hot olive oil until done. Place on a paper towel to drain.

The Final Touch

Pour a long blob of yogurt across the middle of the plate. Place three baked “samosas” in a centred group. Next to them, put two dried tomato halves. Dribble basil tapenade around the plate and garnish with basil leaves. Scatter coarsely chopped pistachio kernels.