Baked Caprese Salad
Serving Size: Serves 8-12
1 loaf baguette, cut into 1/2 inch thick slices (about 30-36 slices)
1/4 cup Brennan’s Cellars Extra Virgin Olive Oil
Salt and freshly ground pepper
5 Roma tomatoes, sliced
1 1/4 pounds fresh mozzarella, sliced
1 bunch fresh basil leaves, stemmed
Adapted From: FoodNetwork.com
If you like Caprese salad, you’ll love this easy baked version!
Preheat oven to 450 degrees F.Arrange the sliced baguette bread on a baking sheet. Brush with some of the oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from 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 oven unit the cheese and tomato are warmed, about 5 minutes.
Arrange toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining oil over the basil. Sprinkle with salt and pepper, and serve.