Insalata Caprese Redux

Serves 2 | Prep Time: 10 minutes, Cook Time: 15 minutes

4 tbsp (60ml) Sun-Dried Tomato Pesto (see recipe)
3 heirloom tomatoes, sliced
2 cups (500ml) fresh basil
2 lb (1kg) fresh goat cheese, sliced
2 tbsp (30ml) olive oil
2 tbsp (30ml) balsamic vinaigrette
1. Prepare pesto and set aside. It can be made up to two weeks in advance.
2.In a large bowl, combine the tomatoes, basil and cheese. Stir in the oil to coat them. Stir in the pesto. Arrange the tomatoes, basil and cheese on a plate to serve. Drizzle with the vinaigrette.
Sun-Dried Tomato Pesto
1 cup (250ml) oil-packed, sun-dried tomatoes, drained
½ cup (125ml) grated Romano or Parmesan cheese
½ cup (125ml) fresh basil
3 tbsp (45ml) pine nuts, toasted
3 garlic cloves
¼ cup (60ml) olive oil
¼ cup (60ml) water (approx.)
1. Combine the tomatoes, cheese, basil, pine nuts and garlic in food processor. With the machine running, slowly add the oil. Add water, if needed, to reach your preferred consistency.