How to Baked Caprese Salad

Baked Caprese Salad Recipe
Ingredients: Serve 4 to 8
8 medium sized firm but ripe tomatoes, stem on
¼ cup olive oil
2 tablespoons balsamic vinegar
Finely grated zest and juice 1 lemon
2 cloves garlic, crushed
1 teaspoon brown sugar
Sea salt and freshly ground pepper

To finish:
1 large ball fresh mozzarella whey, drained
8 large basil leaves

Procedures:
  • Preheat the oven to 180 degree
  • Combine the olive oil with all the remaining ingredients and pour half the mixture into a shallow baking dish.
  • Halve the tomatoes and place the bottom halves cut side up in the dish and the tops stem side up. Spoon the remaining olive oil mixture over the tomatoes and bake for 10-15 minutes or until tender but not falling apart.
  • Top the bottom halves with a slice of mozzarella and return to the oven for 2 minutes to just warm the mozzarella. Remove from the oven and place a basil leaf over the mozzarella and then place the stemmed halves on top. Serve as is or place each tomato on the eggplant crouton if making and spoon over some of the cooking juices.
Eggplants Croutons
Ingredients:
1 large purple eggplant
Olive oil
Sea salt and freshly ground pepper

Procedures:
  • Preheat the oven to 180 degree.
  • Slice the eggplant into 8 rounds and brush both sides with olive oil, salt and pepper
  • Place on a flat baking tray and roast for 15 minutes or until tender but not falling a part, turning once during cooking. End
How to Baked Caprese Salad
Pg. 63 dish 053.pdf

Post a Comment