Caprese salad with Quartirolo cheese and a hint of aromatic pesto

AICI – Associazione Insegnanti di Cucina Italiana

Recipe by Veronica Geraci

(for 4 people) 2 beefsteak tomatoes (large) 2 packs of Quartirolo 1 bunch of basil 30 g walnuts zest of 1 lemon 60 g pitted taggiasche olives extra virgin olive oil salt and pepper, to taste

Cut the tomatoes into quite thick slices and place them onto an oven tray covered in baking paper, season with salt and paper and drizzle with olive oil. Bake in a pre-heated oven at 180°C for approximately 15 minutes.
Cut the cheese into slices of approximately 5 mm and leave to one side.
Prepare the pesto by roughly chopping the basil and the walnuts, add grated lemon zest and oil until you get a thick sauce. Season with salt and pepper.
Prepare your dish by alternating a slice of cheese with a slice of oven-baked tomato. Dress with the aromatic pesto and garnish with taggiasche olives.