Creative Cooking Italian Recipe
Kara's Pictorial Baked Caprese Salad
Why Did I choose This?
Ingredients & Equipment
- 1-15 inch French baguette
- 2 tbsp Extra-virgin Olive Oil
- Sea salt (Taste)
- 5 Roma Tomatoes
- 1 1/4 pounds Fresh Mozzrella Cheese
- 1 bunch of Fresh Basil, leaves removed
- Ground black pepper (Taste)
Arrange bread slices on the two baking sheets evenly distributed.
Brush olive oil completely coating each side of the slices.
When the oven is preheated to 450 degrees, place the two sheets in the oven to toast the bread for about 5 minutes, or until golden brown & crispy. If the sheets are one 2 different racks, switch halfway through.
Remove from the oven, no cooling time is needed to sprinkle the chopped basil evenly over slices.
Here is your final product, ready to serve!
The recipe called for salting the bread slices before being toasted in the oven, as well as the reverse side of the bread after being flipped, and again when they came out with tomato and mozzarella cooked on top. However, our group did not do this, as we thought it would make it too salty.
The only thing I would change is to add the basil along with the cheese and tomato because then it would stay on top and not fall off. As we sprinkled it on top of each one, the mozzarella was cooling and not as melted, so it was hard to keep the basil on top of it.