Beat the First Day of School Blues
Giada’s Baked Caprese Salad has become one of my summertime favorites. I get to use fresh tomatoes and basil from my garden. I started using kosher salt (because I’m really into it right now) in this recipe, instead of the regular kitchen salt and I really liked it that way. I even made this recipe on my charcoal grill. I was really happy with the way it turned out, except the cheese won’t get that golden color on top.
Baked Caprese Salad Recipe
courtesy Giada De Laurentiis
• 1 loaf baguette, cut into ½-inch thick slices (about 30 to 36 slices)
• ¼ cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 5 Roma tomatoes, sliced
• 1 ¼ pounds fresh mozzarella, sliced
• 1 bunch fresh basil leaves, stemmed
• Preheat the oven t 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.
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