Caprese On Toast Food

CAPRESE AVOCADO TOAST

Caprese Avocado Toast image

Provided by Ree Drummond : Food Network

Time 10m

Yield 2 servings

Number Of Ingredients 13

Ingredients

3 tablespoons salted butter
2 slices thick-cut sourdough bread
1 cup halved cherry tomatoes
1 cup store-bought marinated mozzarella
3 tablespoons prepared pesto
1 tablespoon olive oil
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
1 large avocado, halved, pitted and removed from skin
Pinch of red pepper flakes
2 teaspoons sea salt flakes
2 tablespoons balsamic glaze
Edible flowers, for garnish

Steps:

Place a nonstick skillet over medium heat and add the butter. When the butter has melted, place the bread in the skillet and cook until golden, about 2 minutes per side. Set aside.
In a bowl, toss the cherry tomatoes, mozzarella, pesto, olive oil, half of the lemon juice and a pinch of kosher salt and black pepper. Set aside.
In a small bowl, smash the avocado with the lemon zest, remaining lemon juice, red pepper flakes and a pinch of kosher salt and black pepper. Divide the avocado mix between the 2 slices of toasted bread and place on 2 small plates.
Give the tomato mixture one last toss. Top each toast with a generous portion of the tomato and mozzarella. Top each with sea salt flakes, balsamic glaze and edible flowers.

CAPRESE WITH OLIVES ON GARLIC TOAST

Caprese with Olives on Garlic Toast image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 4 servings, 3 toasts per person

Number Of Ingredients 10

Ingredients

12 slices crusty baguette, cut on a long angle
Extra-Virgin olive oil, for drizzling
Salt and pepper
1 clove garlic, crushed
3/4 ball fresh mozzarella cut in to 1/4-inch dice, see Cook's Note
3 plum tomatoes, seeded and cut into 1/4-inch dice
10 fresh basil leaves, chopped
10 kalamata olives, pitted and finely chopped
Extra-virgin olive oil, for drizzling
Salt and pepper

Steps:

Preheat oven to 350 degrees F.
Arrange the bread slices on a baking sheet, drizzle with extra-virgin olive oil, sprinkle with a little salt and pepper. Transfer to the oven and bake for 5 to 8 minutes or until golden brown. Remove from the oven and while still hot, rub the seasoned side of the toasts with the crushed clove of garlic. Reserve the toasts while you make the Caprese with Olives.
In a bowl combine the diced mozzarella, tomatoes with the chopped basil and olives. Drizzle with a generous amount of extra-virgin olive oil and season with salt and pepper, to taste. Arrange a mound of the Caprese with Olives on top of each garlic toast.
Cook's Note: make easy work of dicing the cheese by placing the mozzarella in the freezer for 10 to 15 minutes before dicing; the firmer the cheese, the easier it is to dice.
Copyright 2005 Television Food Network, G.P. All rights reserved.

CAPRESE ON TOAST

Caprese on Toast image

Traditional Italian caprese salad on lightly-toasted bread. It makes a quick and easy supper for 4 or appetizers for 14. Fresh ingredients are key to this recipe.

Provided by hamalpn

Categories Canapes and Crostini

Time 20m

Yield 14

Number Of Ingredients 7

Ingredients

14 slices sourdough bread
2 cloves garlic, peeled
1 pound fresh mozzarella cheese, sliced 1/4-inch thick
⅓ cup fresh basil leaves
3 large tomatoes, sliced 1/4-inch thick
3 tablespoons extra-virgin olive oil
salt and ground black pepper to taste

Steps:

Toast bread slices and rub one side of each slice with garlic. Place a slice of mozzarella cheese, 1 to 2 basil leaves, and a slice of tomato on each piece of toast. Drizzle with olive oil and season with salt and black pepper.

Nutrition Facts : Calories 203.5 calories, Carbohydrate 16.5 g, Cholesterol 25.6 mg, Fat 10.7 g, Fiber 1.1 g, Protein 10.5 g, SaturatedFat 4.8 g, Sodium 367.9 mg, Sugar 2 g

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