Baked Panzanella Caprese Recipes

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BAKED CAPRESE SALAD



Baked Caprese Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 8 to 12 appetizer servings

Number Of Ingredients 6

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

Steps:

  • Preheat the oven to 450 degrees F.
  • 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 salt and pepper, and serve.

STRAWBERRY CAPRESE PANZANELLA



Strawberry Caprese Panzanella image

Take your meal from good to gourmet with this refreshing strawberry caprese salad featuring Stella® Cheese.

Provided by Stella Cheese

Categories     Trusted Brands: Recipes and Tips     Stella® Cheese

Time 30m

Yield 4

Number Of Ingredients 15

2 cloves garlic, minced
2 tablespoons minced shallot
2 tablespoons red wine vinegar
½ teaspoon honey
¼ teaspoon ground black pepper
¼ teaspoon kosher salt
¼ cup extra virgin olive oil
1 day-old baguette, cut into 1-inch cubes (about 4 cups cubed bread)
2 tablespoons extra virgin olive oil
1 ½ cups yellow grape tomatoes, halved
½ teaspoon kosher salt
¼ teaspoon ground black pepper
6 ounces Stella® Fresh Mozzarella Cheese, cut into 1-inch pieces
1 ½ cups strawberries, halved
½ cup basil leaves, torn if large

Steps:

  • For the dressing, whisk together garlic, shallot, vinegar, honey, pepper and salt in a medium bowl until well combined. While whisking, slowly drizzle in oil until all oil is incorporated.
  • For the panzanella, preheat oven to 400 degrees F.
  • Place bread cubes on rimmed baking pan and drizzle with oil; toss until all bread cubes are coated in oil. Transfer to oven and bake 10 to 12 minutes or until bread is dry and dark golden brown.
  • Meanwhile, place tomatoes, salt, and pepper in large bowl; toss until well combined. Let stand 5 minutes.
  • Add Stella® mozzarella cheese, strawberries, basil, toasted bread, and Dressing to bowl with tomatoes; toss until well combined.
  • Serve immediately, or for best flavor, allow salad to sit at room temperature 30 minutes before serving.

Nutrition Facts : Calories 608.7 calories, Carbohydrate 59.4 g, Cholesterol 29.6 mg, Fat 33.1 g, Fiber 4 g, Protein 20.2 g, SaturatedFat 10 g, Sodium 1215.6 mg, Sugar 6 g

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