Sunday, October 5, 2008

Baked Caprese Salad

Cook Time: 10 min
Level: Easy
Yield: 8-12 appetizer servings


* 1 loaf baguette, cut into 1/2-inch thick slices (about 30 to 36 slices)
* 1/4 cup extra-virgin olive oil
* Salt and freshly ground black pepper
* 5 Roma tomatoes, sliced
* 1 1/4 pounds fresh mozzarella, sliced
* 1 bunch fresh basil leaves, stemmed


Preheat the oven to 450 degrees F.

Arrange the sliced baguette bread on a baking sheet. Brush with some
of the olive oil and sprinkle with salt. Bake until the bread is pale
golden and crisp, about 5 minutes. Remove from the oven. Top each
slice of bread with a slice of tomato and sprinkle with salt and
pepper. Top each slice of tomato with a slice of mozzarella and
sprinkle with salt. Return the baking sheet to the oven until the
cheese and tomato are warmed, about 5 minutes.

Arrange the toasts on a serving platter. Top each toast with a basil
leaf. Using the brush, drizzle the remaining olive oil over the basil.
Sprinkle with salt and pepper, and serve.

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