Stacked Caprese Salad Food

BAKED CAPRESE SALAD

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.

CAPRESE SALAD - GIADA DE LAURENTIIS

Steps:

• Whisk the lemon juice, 1/2 t salt, and 1/4 t pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.
• Cut the regular tomatoes into 1/2-inch thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half. Arrange the tomatoes and mozzarella on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to taste, and serve.

THE BEST CAPRESE SALAD

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.

CAPRESE SALAD

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.

CAPRESE SALAD

Steps:

• Cut tomatoes into 1/4-in. slices and arrange on a plate, alternating tomatoes with mozzarella slices.
• Scatter basil ribbons over the tomatoes and mozzarella.
• Drizzle with olive oil and season to taste with salt and pepper.
• NOTE: I would add a bit of balsamic vinegar when I serve it on my plate because it's like the one at Macaroni and Grill.

CAPRESE SALAD WITH CAPER VINAIGRETTE

Steps:

• Use a serrated knife to slice each ball of mozzarella into 4 slices. Repeat with the tomatoes, cutting each into 4 slices.
• Stack 2 slices of tomato and 2 slices of mozzarella, alternating as you stack, on each of 4 serving plates. As you stack, season each tomato slice with a pinch of salt and pepper. Set aside.
• In a blender, combine the olive oil, lemon juice and [half] of the capers. Puree until smooth. Season with salt and pepper, to taste.
• Drizzle a bit of the dressing over each mozzarella-­tomato stack. Scatter basil ribbons, a few of the remaining capers and a bit of the lemon zest over each stack.