When tomatoes are in season, usually that means basil is too! This little treat is the essence of
summer. It's a classic Italian dish, Caprese Salad, but on bread instead. Yum!
Preparation Time: 15 minutes Serving Size: 4
- Baguette, sliced 1/2 inch thick
- 1/4 cup extra virgin olive oil
- Roma tomatoes, slice 1/2 inch thick
- fresh mozzarella, slice 1/4 inch thick
- fresh basil, thinly sliced*
- salt and pepper
Heat oven to 450°. Arrange sliced bread on a baking sheet brush with olive oil and then sprinkle with
salt. Bake about 5 minutes, or until light golden but not too crisp. Remove from the oven and top each
slice with a slice of tomato. Sprinkle the tomato with salt and pepper. Now sprinkle about a 1/2 teaspoon
of thinly sliced basil on tomato. Place a slice of fresh mozzarella over the basil. Return to the oven
until the cheese just begins to melt, about 5 minutes. Remove and drizzle with a few drops of olive oil.
These can be kept in the refrigerator and reheat in the oven.
*Chiffonade is the French term for thinly
sliced items. The easiest way to chiffonade basil is to stack leaves on top of each other. Then roll long
ways, like a cigar, and cut thin slices across the roll.