Capresepolentaburgers Recipes

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CAPRESE BURGER



Caprese Burger image

I am always looking for ways to jazz up the boring burger and came up with this after having a delicious caprese salad. Be sure to use fresh basil and the marinated tomatoes are a must!

Provided by Sarah Stephan

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 12

1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
salt and pepper to taste
4 thick slices tomato
1 ⅓ pounds lean ground beef
1 tablespoon tomato paste
¼ cup chopped fresh basil
¼ cup grated Parmesan cheese
1 clove garlic, minced
¼ teaspoon black pepper
4 ounces fresh mozzarella cheese, sliced
4 hamburger buns, split

Steps:

  • Whisk the balsamic vinegar, oil, salt, and pepper in a small bowl. Pour over tomato slices to marinate.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Mix ground beef, tomato paste, basil, Parmesan cheese, garlic, and 1/4 teaspoon pepper in a large bowl. Form beef mixture into 4 equal patties.
  • Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Top each burger with mozzarella cheese; allow to melt. Serve on hamburger buns with marinated tomato slices.

Nutrition Facts : Calories 561 calories, Carbohydrate 25.4 g, Cholesterol 132 mg, Fat 31.6 g, Fiber 1.8 g, Protein 40.6 g, SaturatedFat 13.1 g, Sodium 485.3 mg, Sugar 2.5 g

CAPRESE POPS RECIPE BY TASTY



Caprese Pops Recipe by Tasty image

Here's what you need: fresh basil, cherry tomatoes, mozzarella cheese, balsamic vinegar, olive oil, coarse salt, freshly ground black pepper, small skewer

Provided by Tasty

Categories     Snacks

Yield 5 pops

Number Of Ingredients 8

5 leaves fresh basil
5 cherry tomatoes
5 small balls mozzarella cheese, ciliegine
2 tablespoons balsamic vinegar
olive oil
½ teaspoon coarse salt
freshly ground black pepper
5 skewers small skewer, or long toothpicks for serving

Steps:

  • Place a single tomato and mozzarella ball on top of a basil leaf.
  • Wrap the top and bottom of the leaf around the tomato and mozzarella, then thread onto a skewer or long toothpick.
  • Drizzle with balsamic and olive oil and season with salt and pepper.
  • Enjoy!

CAPRESE BURGERS



Caprese Burgers image

Provided by Giada De Laurentiis

Time 35m

Yield 8 servings

Number Of Ingredients 18

2 1/2 pounds ground sirloin beef
1 cup fresh or store-bought pesto, recipe follows
1/4 cup grated Parmesan
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
One 7 to 8-ounce ball fresh mozzarella, sliced into eight 1/4-inch-thick slices, patted dry with paper towels
1/2 cup mayonnaise
1/4 cup fresh or store-bought pesto
Extra-virgin olive oil for drizzling
Eight 3-inch-square pieces of tomato or plain focaccia bread, halved, or 8 hamburger buns, halved
4 medium tomatoes, sliced into 1/4-inch-thick rounds (16 slices)
2 packed cups fresh basil leaves
1 cup grated Parmesan
1/4 cup pine nuts, toasted
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, smashed
1/4 cup extra-virgin olive oil

Steps:

  • For the burgers: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Combine the beef, pesto, Parmesan, salt and pepper in a large bowl. Form the mixture into eight 4-inch-diameter patties, each about 3/4-inch thick. Grill for 5 minutes. Turn the burgers over and place a slice of mozzarella on top. Cook for about 5 minutes longer until the burgers are cooked through and the cheese is slightly melted. Allow the burgers to rest for 5 minutes.
  • For the pesto mayonnaise: In a small bowl, combine the mayonnaise and pesto until smooth.
  • To assemble the burgers: Drizzle the cut side of the bread with olive oil and grill until lightly toasted, 1 to 2 minutes. Spread the pesto mayonnaise over the bottom halves of the grilled bread. Place the burgers on top and add 2 tomato slices. Add the top halves of the bread and serve.
  • Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using. Combine the basil, Parmesan, pine nuts, salt, pepper and garlic in a food processor. Pulse until finely chopped. With the machine running, gradually add the olive oil until the mixture forms a smooth paste.

CAPRESE PUFF PASTRY TART



Caprese Puff Pastry Tart image

I love caprese salad, but was looking for something a bit more filling for dinner. I pulled some puff pastry out of the freezer and decided to make a savory tart. Roasting the tomatoes first keeps sogginess to a minimum. Garnish with fresh basil leaves if you have them.

Provided by LauraF

Categories     Appetizers and Snacks     Pastries

Time 40m

Yield 4

Number Of Ingredients 7

1 pint cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
1 sheet frozen puff pastry, thawed
3 tablespoons basil pesto
1 (8 ounce) package fresh mozzarella cheese, sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  • Combine cherry tomatoes, olive oil, balsamic vinegar, salt, and pepper in a bowl; toss until well combined. Spread cherry tomatoes evenly on the prepared baking sheet.
  • Roast in the preheated oven until skins start to wrinkle and insides are soft, 15 to 20 minutes. Let cool.
  • Line another baking sheet with parchment paper. Unroll puff pastry sheet on top. Make shallow cuts 1 inch from the edges to create a border, being careful not to cut all the way through. Prick the inner rectangle all over with a fork.
  • Bake in the preheated oven until puffed up slightly, about 10 minutes.
  • Spread pesto over the center. Cover with 1/2 of the tomatoes. Scatter mozzarella cheese on top. Distribute remaining tomatoes over the cheese.
  • Bake until pastry is golden and cheese is melted, 5 to 10 minutes more.

Nutrition Facts : Calories 630.9 calories, Carbohydrate 33.2 g, Cholesterol 48.3 mg, Fat 47.4 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 16.3 g, Sodium 366.7 mg, Sugar 2.3 g

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