Recipe: Tomato Bocconcinna Caprese

Updated: Feb 22, 2015, 13:59 PM IST
Recipe: Tomato Bocconcinna Caprese
Image Courtesy: ARK, Courtyard by Marriott Mumbai


  • Tomatos                             2nos
  • Bocconcinni slices            200gms
  • Romaine lettuce               3 leaves
  • Pesto                                    50 gms
  • Balsamic reduction          1 tsp

For pesto:

  • 50g pine nuts
  • large bunch of basil
  • 50g parmesan
  • 150ml olive oil
  • 2 garlic cloves

Balsamic reduction:

  • Balsamic vinegar               100ml
  • Sugar                                     1tsp
  • Rosemary                            1 sprig




  • Blanch the tomatos, deseed and deskin it
  • Marinate the blanched tomatos in a vinaigrette dressing
  • Take a heart shaped cutter and alternative place the tomatos , lettuce leave, pesto and Bocconcinni slices
  • Garnish with a spoon of pesto and balsamic reduction


  • Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the remaining ingredients and process until smooth, then season.


Balsamic reduction

  • Heat a pan and add all ingredients and reduce it till it becomes a tick paste

Recipe has been provided by Executive Chef Suresh Thampy