I was in the mood for Caprese Salad and went to the foodnetwork website just to double check that I had the right ingredients in my head. (I did.) But I found a little twist on the old favorite from Giada DiLaurentis that was just fabulous. Here's my paraphrase:
Bake Caprese Salad
Baguette slices -- brush with extra-virgin olive oil. Bake at 450 for 5 minutes.
Put a slice of tomato (recipe said Roma...I used small-ish vine-ripened "regular" tomatoes) on each baguette slice. Sprinkle with salt and pepper. Put a slice of FRESH whole-milk mozzarella on top of each tomato slice. Sprinkle with salt and pepper. Bake again for another 5-ish minutes until cheese is warm and just starting to get a bit melty. Top each with a basil leaf; drizzle with more extra-virgin olive oil and sprinkle with a little more salt. Eat and swoon.
It was TO DIE FOR!!!! Warming up the flavors just intensified everything. It was one of the best lunches I've had in months. Enjoy!
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