Recipe

Bocconcini salad with semi-dried tomato pesto

Bocconcini is such a versatile cheese, but you'll never try it served in such a delicious way as this!

Oct 31, 2010 1:00pm
  • 45 mins cooking
  • Serves 4
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Ingredients

Bocconcini salad with semi-dried tomato pesto
  • 270 gram jar semi-dried tomatoes in oil
  • 1/4 cup (20g) coarsely grated parmesan cheese
  • 1 tablespoon roasted pine nuts
  • 1 fresh long red chilli, chopped coarsely
  • 2 tablespoon lemon juice
  • 1/3 cup (80ml) cream
  • 630 gram cherry bocconcini cheese, drained
  • 1 cup (150g) plain flour
  • 2 eggs, beaten lightly
  • 1 cup (100g) packaged breadcrumbs vegetable oil, for deep-frying
  • 4 white witlof (500g), trimmed
  • 1/4 cup mizuna

Method

Bocconcini salad with semi-dried tomato pesto
  • 1
    Drain tomatoes over small bowl; reserve ½ cup of the oil. Roughly chop half the tomatoes; slice remaining tomatoes into thin strips.
  • 2
    Blend chopped tomatoes, parmesan, nuts,chilli and juice until smooth. With motor operating, gradually add reserved oil in a thin, steady stream;blend until smooth. Transfer pesto to small jug; stir in cream.
  • 3
    Coat bocconcini in flour; shake off excess. Dip in egg, then coat in breadcrumbs.
  • 4
    Heat oil in medium deep saucepan; deep-fry bocconcini, in batches, until browned lightly. Drain on absorbent paper.
  • 5
    Divide witlof among serving plates; top with bocconcini then sprinkle with sliced tomato and mizuna. Drizzle over pesto to serve.

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