White Bean + Tuna Tomato Basil Salad

White Bean and Tuna Tomato Basil Salad

1-16 oz. can cannellini beans, rinsed and drained

12 oz. canned albacore tuna

1 pint sweet 100’s or grape tomatoes, cut in half

3 tablespoons basil leaves, sliced in thin strips

½ cup fennel, sliced in thin strips

¼ cup red onion, chopped

1 tablespoon chopped fresh garlic

juice of 1 lemon

1 tablespoon Bella Cucina Cabernet Vinegar

¼ cup Bella Cucina Sun-Dried Tomato Pesto

1 teaspoon freshly cracked black pepper

1 tablespoon kosher salt

4 tablespoons Bella Cucina Extra Virgin Olive Oil

In a large bowl, add cannellini beans, tuna, tomatoes, onion, fennel, red onion and garlic.

In a separate small bowl, whisk add lemon juice, vinegar, pesto, pepper and salt whisking until smooth. In a slow steady stream, drizzle in olive until whisking constantly until emulsified.

Pour the sun-dried tomato vinaigrette over the bean and tuna mixture. Toss gently until well-coated. Add the fresh basil and toss once more just until combined.

Serve as a salad over fresh arugula greens.

Serves four

Buon appetito! copyright 2011 Alisa Barry

Basil and Tomato Layered Mascarpone Cheese Torta

Basil and Tomato Layered Mascarpone Cheese Torta

      16 ounces mascarpone cheese

16 ounces cream cheese

1 cup Bella Cucina Fresh Basil Pesto

1 cup Bella Cucina Sundried Tomato Pesto

2 tablespoons toasted pine nuts

Sprig of fresh basil

With a hand mixer or wooden spoon, blend softened cheeses until smooth.  Line a 9-inch loaf pan with dampened cheese cloth or cellophane with enough overlap on the outside of the pan.  With a moist spatula, spread 1/3 cheese mixture in pan until evenly covered.  Top with Bella Cucina Basil Pesto, careful not to blend with cheese.  Top 1/3 cheese mixture, then Bella Cucina Sundried Tomato Pesto.  With remaining 1/3 cheese mixture, spread until evenly covered.  Fold cheesecloth or cellophane over top of cheese.  Wrap in foil and refrigerate overnight (at least 8 hours).  To serve, carefully remove foil and cheesecloth and gently invert onto a serving platter.  Top with pine nuts and fresh basil sprig.  Serve at room temperature with Bella’s Dipping Crackers.  

Buon Appetito!

Buon appetito! copyright 2011 Alisa Barry