About the Recipe
1 6-ounce tub grated parmesan cheese
3 teaspoons cornmeal
¼ cup plus two tablespoons pine nuts
3 teaspoons sesame seeds
1 8-ounce Crave Brother’s Farmstead Classics fresh mozzarella ball
1 cup basil leaves (reserve 6 leaves)
¼ cup olive oil
2 cloves garlic
¼ teaspoon salt
¼ teaspoon pepper
1 cup chopped strawberries
2 tablespoons balsamic reduction
1 teaspoon poppy seeds
Preheat oven to 400 degrees.
Line two baking sheets with parchment paper.
Place one tablespoon mounds of parmesan on each baking sheet. Make twelve mounds on each pan. Sprinkle each mound with 1/8 teaspoon cornmeal, 4 pine nuts and 1/8 teaspoon sesame seeds. Place baking sheets in oven and bake 10-14 minutes until golden brown and crispy. Remove from oven and set aside.
In a food processor, combine basil leaves, remaining pine nuts and garlic. Pulse until chopped. Turn processor on full speed and stream in olive oil. Run processor until pesto is smooth. Add salt, pepper and ¼ cup Parmesan cheese. Pulse to combine. Set aside.
Cut Crave Brother’s Farmstead Classics mozzarella ball in half. Make 12 half-moon pieces of mozzarella large enough to fit each parmesan crisp.
Place parmesan crisps on serving platter. Place a piece of mozzarella on each. Spoon over a teaspoon of pesto. Top each with an even amount of strawberries. Drizzle with balsamic reduction. Cut remaining basil leaves into a chiffonade. Garnish each crisp with basil leaves and poppy seeds.