"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Baked Caprese Salad Recipe

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This recipe for Baked Caprese Salad, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Sunday, October 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf baguette, cut into 1/2-thick slices (about 30 to 36)
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper
5 Roma tomatoes, sliced
1-1/4 lbs. fresh mozzarella, sliced
1 bunch fresh basil leaves, stemmed

Directions:
Directions:
Preheat oven to 450.

Arrange the sliced baguette bread on a baking sheet. Brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from the 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 the oven until the cheese and tomato are warmed, about 5 minutes.

Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with sale and pepper and serve.

Number Of Servings:
Number Of Servings:
8 to 12 appetizer servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a great appetizer or accompaniment at dinner. One of my many favorite recipes from Giada DeLaurentis.

 

 

 

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