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Baked Caprese "Salad" -- FABULOUS!!!

wyf4lyf Jul 5, 2006 03:56 AM

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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  1. bryan RE: wyf4lyf Jul 5, 2006 04:36 AM

    This sounds just wonderful. As soon as we start getting decent tomatoes here in Chicago, I will try it. I have added fresh mozerella to bread salad w/ great results. Am also thinking a little drizzle of basil oil might bring it right over the top.

    Thanks again.

    1. Davwud RE: wyf4lyf Jul 5, 2006 02:14 PM

      Oh my.

      I think I'll have give this a whirl. Both my wife and I love Caprese Salad.

      Thanks
      DT

      1. j
        jackie de RE: wyf4lyf Jul 5, 2006 02:27 PM

        Thanks so much for sharing that great sounding recipe. When August comes and my garden tomatoes are in (we're in the Chicago area and have to wait till then for decent tomatoes), I'm going to give this a try. Last year one of our favs was to toast a really good slice of bread, rub a clove of garlic over it, top with a slice of juicy, warm from the garden tomatoe- sprinkle with a good salt and fresh pepper and great evoo. So simple, but Heaven!

        1. b
          brownie RE: wyf4lyf Jul 5, 2006 03:37 PM

          That sounds sooo good! I'm waiting for my tomatoes to ripen and then i'll definitely make this! But I have one question, and maybe it's silly? Anyway, does the tomato make the bread soggy? Or are the tomatoes you're using small enough that you can put the cut, juicy side up and avoid getting the bread soggy? thanks!

          1. wyf4lyf RE: wyf4lyf Jul 6, 2006 12:21 AM

            The tomatoes didn't make the bread soggy at all. Make sure the baguette slices have gotten nicely toasted and it won't be a problem. It took a little less than 5 minutes for the slices to get golden brown and toasty.

            I have enough of everything to make more of this tonight...it's pouring down rain here in Tucson...the monsoons have come a bit early and it feels like WINTER! So some ripe summer tomatoes will do the trick to bring me out of the monsoon funk. :)

            1. eLizard RE: wyf4lyf Jul 6, 2006 01:34 AM

              This is a bit like the bruschetta I make. Let me tell you, if after you toast the bread, you rub the hot crostini with a piece of raw garlic, the flavor profile goes over the top.....

              1 Reply
              1. re: eLizard
                wyf4lyf RE: eLizard Jul 7, 2006 07:56 AM

                I LOVE rubbing raw garlic over toasted bread and I've done that with bruschetta, too. I'll try that next time I make this. As much as I love garlic, I'm also a bit of a purist at times and wonder if the garlic will take over and detract from the really clean flavors of the tomato, basil and cheese.
                Will be fun to experiment!

              2. o
                Ozbyte RE: wyf4lyf Jul 6, 2006 04:27 AM

                Try this version, from Britain, then!

                http://www.timesonline.co.uk/article/...

                1. Davwud RE: wyf4lyf Jul 6, 2006 11:20 AM

                  I'm probably gonna do this tomorrow on the grill with some fish. Probably whole snapper. I'm leaning towards hiding the basil under the cheese though. The addition of garlic sounds great.

                  DT

                  1. h
                    HWiley RE: wyf4lyf Jul 6, 2006 02:16 PM

                    I always did this inside whole wheat pita pockets (halved) and threw them on the grill. The pita crisps up and the inside gets warm and slightly melted. Yum! I just realized, I have yet to make it this summer. Thanks for the mention! You reminded me how tasty it is.

                    1. foodieX2 RE: wyf4lyf Jul 6, 2006 03:04 PM

                      So now I am starving, thanks a lot!! ;)

                      Seriously, that sounds SO good. I am heading to the famers market after work so I know what I will be eating tonight!

                      1. Davwud RE: wyf4lyf Jul 7, 2006 11:16 PM

                        I just did this for dinner tonight and it was fabulous. I actually did it on the grill. I also put the basil under the cheese before I put it back on the grill for finish.
                        I highly recommend this. It's a real winner.

                        Enjoy
                        DT

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