Put a tasty spin on the classic caprese appetizer by cooking with walnuts!
Baked Walnut Caprese Cups
Walnut
SaladSide Dish
AppetizerBreakfast / BrunchSnack
Gluten FreeVegetarian
prep
15
minscook
20
minsmake
6
servings1-1/2 cups
Fisher® Walnut Halves & Pieces, toasted, divided
1 tablespoon
butter, melted
1 clove
garlic
2
plum tomatoes, each cut into 6 slices
4 ounces
fresh mozzarella cheese, cut into 6 slices
10
fresh basil leaves, divided
3/4 cup
balsamic vinegar
1 tablespoon
sugar
1 teaspoon
kosher salt
1/2 teaspoon
crushed red pepper
Food Safety Instruction
DIRECTIONS
- Heat oven to 350°F. Pulse 1 cup Fisher® Walnuts in food processor until chopped. Add butter and garlic. Pulse until finely chopped. Firmly press mixture into bottoms of 6 cavities of a muffin pan, using about 2 tablespoons for each.
- Bake 5-6 minutes or until lightly browned. Layer 1 tomato slice, 1 mozzarella slice, 1 basil leaf and second tomato slice onto each baked crust.
- Bake 8-10 minutes or until cheese is melted. Cool in pan 5 minutes. Use small spatula to remove cups from pan.
- Meanwhile, heat vinegar, sugar, salt and pepper in small saucepan on medium heat. Cook until liquid is reduced by half, stirring occasionally. Chop the remaining nuts and basil. Drizzle a small amount of balsamic reduction onto each serving plate. Top with caprese cups, basil and nuts. Serve immediately.
PRODUCT USED
Tips
To toast walnuts, spread onto ungreased baking sheet. Bake in 350°F oven for 10-15 minutes or until one shade darker in color, stirring occasionally.
