BAKED CAPRESE SALAD
A baguette of French bread is cut into slices and toasted with roma tomato and fresh mozzarella cheese slices, then sprinkled with snipped fresh basil leaves and drizzled with extra-virgin olive oil.
Provided by Amanda
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 25m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Arrange slices of baguette onto a baking sheet and brush both sides of each slice with 2 tablespoons olive oil. Sprinkle with sea salt.
- Toast the bread in the preheated oven until lightly golden brown and crisp, about 5 minutes. Flip the bread slices over and top each slice with a slice of tomato and a slice of mozzarella cheese. Sprinkle with salt.
- Return crostini to the oven and bake until tomato and mozzarella slices are warmed through, about 5 more minutes.
- Arrange the crostini onto a serving platter and sprinkle with basil. Drizzle with remaining 2 tablespoons olive oil and sprinkle lightly with more sea salt and black pepper.
Nutrition Facts : Calories 233.2 calories, Carbohydrate 18.9 g, Cholesterol 29.8 mg, Fat 12.3 g, Fiber 1.1 g, Protein 10.7 g, SaturatedFat 6.1 g, Sodium 273.4 mg, Sugar 2.2 g
ROASTED CAPRESE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the tomatoes: Preheat the oven to 400 degrees F.
- On a large rimmed baking sheet, combine the cherry tomatoes, cocktail tomatoes and Roma or Campari tomatoes. Drizzle with the oil and scatter the torn basil over the top. Season with the salt and toss well to coat. Roast until the tomatoes are lightly browned and beginning to give off their juices, 30 to 35 minutes. Allow to cool slightly.
- For the salad: Arrange the tomatoes on a large platter. Tear the burrata over the top. Scatter the arugula and basil over the top and drizzle with the oil. Finish with the flake salt and black pepper, if desired.
CAPRESE SALAD
My husband and I love Caprese salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close, if not better, than any restaurant version we've tried. -Melissa Pearson, Sandy, Utah
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Arrange the tomatoes, cheese and basil on a serving platter. Whisk the vinaigrette ingredients; drizzle over salad. If desired, sprinkle with additional salt and pepper.
Nutrition Facts : Calories 256 calories, Fat 19g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 161mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 11g protein.
THE BEST CAPRESE SALAD
This classic Italian caprese salad is quintessential summer fare. Serve with a chilled white wine and enjoy in the sunshine or on a balmy summer evening!
Provided by ChefJackie
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Arrange tomato slices, mozzarella slices, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil and sprinkle with salt and pepper.
Nutrition Facts : Calories 405.2 calories, Carbohydrate 8.6 g, Cholesterol 72.6 mg, Fat 28.5 g, Fiber 1.7 g, Protein 28.9 g, SaturatedFat 12.9 g, Sodium 748.4 mg, Sugar 4.9 g
BAKED CAPRESE SALAD
Giada De Laurentis - I used day old foccacio bread, mixed minced garlic and olive oil to brush onto the slices of bread.
Provided by Cristina Barry
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Arrange the sliced baguette bread on a baking sheet.
- Brush with some of the olive oil.
- 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.
- Sprinkle with salt and pepper, and serve.
Nutrition Facts : Calories 649.6, Fat 25, SaturatedFat 10.9, Cholesterol 56.1, Sodium 1103.9, Carbohydrate 75.3, Fiber 3.5, Sugar 5, Protein 31.1
BAKED CAPRESE SALAD
Make and share this Baked Caprese Salad recipe from Food.com.
Provided by chef 998002
Categories < 15 Mins
Time 15m
Yield 30 appetizers, 30 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 115.9, Fat 6.5, SaturatedFat 2.8, Cholesterol 14.9, Sodium 211.1, Carbohydrate 8.7, Fiber 0.6, Sugar 0.5, Protein 5.6
ULTIMATE CAPRESE SALAD
Steps:
- Toss cherry tomatoes with 1 Tbsp. oil in a small bowl; season with salt.
- Arrange tomato slices on a platter, slightly overlapping; season generously with salt. Arrange mozzarella over tomatoes; lightly season mozzarella with salt. Spoon cherry tomatoes over salad and drizzle with 6 Tbsp. oil; season with pepper. Let stand 30 minutes to let flavors meld and release juices from tomatoes and mozzarella.
- Top salad with basil and additional salt and oil, if desired. Serve with bread alongside.
CAPRESE SALAD
Make this classic Italian tricolore salad for a starter or side. It's incredibly simple but, when made with perfectly ripe tomatoes, is a real delight
Provided by Adam Bush
Categories Side dish, Starter
Time 10m
Number Of Ingredients 5
Steps:
- Arrange the slices of tomato and mozzarella on a platter, alternating between slices of each, and sprinkle over the basil leaves. Season generously with salt and black pepper, then drizzle over the olive oil and vinegar. Serve straightaway.
Nutrition Facts : Calories 242 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
STONE FRUIT CAPRESE
A standout caprese starts with great fruit. You need ripe tomatoes to weep juices, which then mingle with grassy olive oil and milky cheese to make your dressing. Basil adds freshness, black pepper and flakes of sea salt add crunch, and that's it, a perfect combination. But if the stone fruit options are looking better than the tomatoes at the market, you can use them instead. They're similar in flavor to tomatoes, but need cajoling to relinquish their juices. By letting sliced fruit macerate with salt, sugar and lemon juice, their fruitiness becomes more electric and their juices pool on the plate. Start with fruit you can smell and pair it with equally quality ingredients. Caprese is more about shopping than cooking.
Provided by Ali Slagle
Categories brunch, easy, lunch, quick, snack, weeknight, salads and dressings, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Pit the stone fruit and cut into irregular pieces. Transfer to a serving platter, then sprinkle with the lemon juice, sugar and 1/2 teaspoon flaky sea salt. Toss with your hands, then let sit until juices pool on the platter, 5 to 10 minutes. Taste and adjust sugar, salt and lemon juice until the fruit tastes perky and bright - like the greatest stone fruit you've eaten.
- Tear the mozzarella into bite-size pieces and nestle it among the fruit. Tuck in the herb leaves. Drizzle the platter with olive oil. If the cheese looks dry, add a little more oil. Sprinkle with a few grinds of black pepper and a pinch of flaky salt, and serve.
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