I don't know about you, but summer's heat and humidity make me not want to eat. I find that I tend to graze in the summer, eating several small meals and snacks rather than three squares a day. And I definitely don't want to cook in any real sense of the word. It's too hot to stand over a stove or even a grill. And feeling really full just makes the heat worse.
I am a big fan of insalata caprese. Slices of ripe tomato, fresh mozzarella, julienned basil, and some balsamic vinegar and olive oil are really all I need for a summer dinner. This week, I decided to kick my caprese up a notch by toasting it. Easy peasy. Easy peasy toasted caprese.
I am a big fan of insalata caprese. Slices of ripe tomato, fresh mozzarella, julienned basil, and some balsamic vinegar and olive oil are really all I need for a summer dinner. This week, I decided to kick my caprese up a notch by toasting it. Easy peasy. Easy peasy toasted caprese.
This is how we do it*:
*Because I knew your day wouldn't be complete without a Montell Jordan reference.
- Preheat oven to 425 degrees.
- Drizzle a slice or two of French bread (or other crusty bread) with extra virgin olive oil.
- Toast in oven for about 5 minutes.
- Slice, salt, and pepper enough tomato to cover the toast.
- Slice the fresh mozzarella into fairly thin medallions.
- Top toasts with the tomato then the mozzarella. Put back in oven for another 7 or 8 minutes, until cheese is getting melty.
- Remove from oven. Drizzle with balsamic vinegar and top with chopped fresh basil.
*Because I knew your day wouldn't be complete without a Montell Jordan reference.