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Baked Caprese Salad

Tomatoes, French bread, basil and mozzarella baked and warm and gooey. Whats not to like? Its amazing. Delicious. And easy to make. What more can you ask for? This dish is amazing, the mozzarella is warm and bubbly and delicious. The tomatoes keep the french bread from turning into a hockey puck which is nice and the basil adds a touch of freshness. It reminds me of pizza….but I’m going to think its better for you ;).

I usually eat this with a fork and knife (usually a sharp un-serrated steak knife) because I got too annoyed with trying to bite through the melted cheese, basil leaf, tomato and bread without something coming off in one piece. I’ve started dipping it in straight balasmic vinegar. It is absolutely devine. But like all good things there is a cavat, don’t make too many….I haven’t found a good way to store them yet without the bread getting nasty wet overnight. So just make the amount you can eat that night. They make EXCELLENT late night snacks :).

I originally got this recipe from Giada De Laurentiis on her show Every Day Italian. I’ve since changed it up a bit.

Baked Caprese Salad

1 small ball of part skim mozzarella cheese
1 large tomato
1 bunch basil
1 french bread loaf
olive oil
salt, pepper

Preheat oven to 350 degrees.

Cut the tomato into thin slices and count how many there are. Then cut the same number of mozzarella and french bread slices.

Brush a small amount of olive oil on the french and put in the oven for about 10 minutes for it to get toasty.

Remove from oven and layer a tomato slice, basil leaf and a slice of  mozzarella on the french bread slice. Repeat until  you have used up all the ingredients.

Brush a small amount of oilve oil on the mozzarella and lightly salt and pepper the cheese.

Return to the oven until the cheese is melted.  I went for when the cheese started to bubble, but it really only needs to be melted.

Dip into some balasmic vinegar if you choose and enjoy!

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