Grilled Caprese with Balsamic Caramlized Onions

Balsamic Caramlized Onions

2 tbsp Olive Oil

3 large red onion, thinly sliced

1/4 cup Balsamic Vinegar

1 tsp kosher salt

1/2 tsp fresh group pepper

Heal olive oil in a large skillet on medium-low heat.

Add onions sand salt to the skillet and cook for 10-15 minutes, stirring occaddionally. Or until onions are tender and golden brown.

Add balsamic vinegar and ground pepper and cook for 1-2 minutes. Transfer to a bowl and set aside.

Basil Pistachio Pesto

4 cups fresh basil leaves

1/2 cup pistachios roasted, shelled

2-3 cloves garlic

1 tablespoon lemon juice

1/2 cup olive oil - more if needed

salt and pepper to taste

Combine garlic cloves and salt in a mortar and pestle. Grind until it turns into a paste.

Add roughly torn basil to the mortar and pestle, in small batches. Grind until all of the leaves break down.

Add pistachios and pepper. Grind until pistachios are coarsley chopped.

Gradually add olive oil and continue to grind until mixture comes together.

Stirn in lemon juice and transfer to an air tight container.

Grilled Caprese

Serves 1

Sunflower Rye Bread or your fav. rustic bread

Fresh Mozzarella, sliced

Basil Pistachip Pesto

Balsamic Caramalized Onions

Arugula

Heriloom Tomatoes, sliced

Butter

Spread a generous amount of pesto on two slices of bread.

Place arugula, mozzarella, balsamic caramalized onions and tomatoes on one of the slices with pesto. Place the other piece of bread with pesto.

Heat a grill or grill pan. Butter the outside of the sandwich and grill on both sides until golden brown.

Serve immediately.

Notes

Store the balsamic caramalized onions in an airtight container upto two days in the fridge.

To store pesto, add 2 tbsp of olive oil once the pesto has been transfered to an air tight container. Use with pasta, couscous, veggies or meats.