Thursday, August 20, 2009

Open-Faced Caprese on Artisian Bread

Do you like caprese salad? Do you like the crunchiness of brucheta? We'll we have a recipe for you! Welcome guest chef, C, to our kitchen. The first night C was here he whipped this up and it immediately became a household favorite.

So C... take it away...


1 Loaf Artisian Bread
1 Large Tomato (we used heirloom)
Fresh Mozzarella Cheese
Fresh Basil Leaves
Extra Virgin Olive Oil
Salt & Pepper

Cut the bread into thin slices, roughly 1/4 inch thick.
Place on a cookie sheet and broil both sides until slightly browned.

While Broiling slice the tomato and cheese.

Now that the bread is toasted you can add the tomato slices and cheese (don't forget the salt and pepper) and place back in the oven to broil.

Once the cheese is nicely melted take out of the oven and top with the basil and give it a nice drizzle of EVOO.

Here is a shot of the final product. Mmmm this is a tantalizing twist on the traditional caprese, if you want to add more sustenance try adding a slice of your favorite meat. Enjoy!!

Thank you again C for this delicious addition to our blog!!


Peggi P said...

I have had this and it is delish!!!