Baked Caprese Salad

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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.

If you would like a free printable recipe card for this Here it is: Giada Caprese Salad

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Comments

  1. Thanks for the card. Can’t wait to try the recipe

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