5 July, 2018
Baked Caprese Salad
- 1 baguette, sliced 1/2 inch thick (30 to 36 slices)
- 1/4 cup extra virgin olive oil
- 5 Roma tomatoes, sliced
- Freshly ground black pepper
- 1 1/4 pounds fresh mozzarella cheese, sliced
- Leaves from 1 bunch of fresh basil
Preheat oven to 450°.
Arrange the baguette slices 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.
Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top with a slice of mozzarella cheese and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are just warm, 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.
Be careful not to overheat the crostini; the cheese and tomatoes should be just warmed through and softened but not melted or falling apart. It’s perfect if you have slightly underripe tomatoes.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 20.24 g||31.1%|
|Saturated Fat 9.76 g||48.8%|
|Trans Fat 0.0 g|
|Cholesterol 50.46 mg||16.8%|
|Sodium 602.96 mg||25.1%|
|Total Carbohydrate 19.97 g||6.7%|
|Dietary Fiber 1.19 g||4.8%|
|Sugars 2.92 g|
|Protein 16.11 g|
|Vitamin A 13.88 %||Vitamin C 4.73 %|
|Calcium 34.81 %||Iron 8.64 %|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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