INDIVIDUAL WARM CAPRESE SALADS
This is an amazingly delicious antipasto (starter) course. The sweet, juicy slices of fresh, vine-ripened, homegrown tomatoes are topped with a chiffonade of sweet basil, a light sprinkle of garlic salt, kalamata olives, whole milk mozzarella and asiago (or parm,) then broiled until the cheeses are melted, bubbly and just beginning to brown. A few drops of a good balsamic or balsamic reduction is a perfect way to "gild the lily," and a piece of crusty bread on the side to sop up the juices is highly recommended. Enjoy!
Provided by Teresa G. @sokygal
Categories Other Salads
Number Of Ingredients 8
Steps:
- Gather ingredients.
- Line a rimmed baking with foil. Lightly grease foil with olive oil or olive oil spray.
- Remove blossom end and stem/core of tomato. Cut tomato into four 1/2 inch slices. Place on prepared baking sheet.
- Lightly sprinkle tomato slices with garlic salt.
- Stack basil leaves, roll into a "cigar" shape; use sharp knife or kitchen shears to chiffonade (cut into thin strips.)
- Sprinkle 1/4 of the basil on each tomato slice.
- Place 3 or 4 kalamata olive halves on each tomato slice.
- Slice or shred mozzarella cheese. Place 1/4 of the cheese on each tomato slice.
- Sprinkle each slice with about a teaspoon of grated asiago or parmesan cheese.
- Place oven rack in highest position. Preheat broiler on high. Broil prepared slices for 1 1/2-2 minutes, until cheese is melted and just begins to bubble and brown. Remove from oven immediately.
- Plate & garnish with basil, olives or a few drops of good balsamic vinegar, or as desired. Serve immediately. Cover and refrigerate leftovers. Recipe may be doubled.
- *NOTE: If you're watching your salt intake, omit the garlic salt and olives.
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
