CAPRESE SALAD - GIADA DE LAURENTIIS
Recipe from "Everyday Italian". I made this recipe with only cherry tomatoes and just tossed everything together with the dressing. Easy and good.
Provided by Ms. Poppy
Categories Vegetable
Time 15m
Yield 4 first-course servings
Number Of Ingredients 7
Steps:
- Whisk the lemon juice, 1/2 t salt, and 1/4 t pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.
- Cut the regular tomatoes into 1/2-inch thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half. Arrange the tomatoes and mozzarella on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to taste, and serve.
Nutrition Facts : Calories 245.9, Fat 20, SaturatedFat 7, Cholesterol 33.6, Sodium 565.3, Carbohydrate 7.3, Fiber 1.8, Sugar 4.5, Protein 10.8
ROASTED CAPRESE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the tomatoes: Preheat the oven to 400 degrees F.
- On a large rimmed baking sheet, combine the cherry tomatoes, cocktail tomatoes and Roma or Campari tomatoes. Drizzle with the oil and scatter the torn basil over the top. Season with the salt and toss well to coat. Roast until the tomatoes are lightly browned and beginning to give off their juices, 30 to 35 minutes. Allow to cool slightly.
- For the salad: Arrange the tomatoes on a large platter. Tear the burrata over the top. Scatter the arugula and basil over the top and drizzle with the oil. Finish with the flake salt and black pepper, if desired.
ROASTED CAPRESE BITES
Provided by Giada De Laurentiis
Time 40m
Yield 12 bites
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F.
- Using a small serrated knife, cut off the top eighth of each tomato and hollow out the insides, leaving the sides intact. (Discard the seeds and insides.) Slice a small sliver off each tomato bottom so it sits flat. Drain well on paper towel, taking care to dry the inside.
- Sprinkle the tomatoes with 1/4 teaspoon salt. Stuff each tomato with a pinch of the chopped basil and a mozzarella ball and set on a small rimmed baking sheet.
- Combine the breadcrumbs with the olive oil, oregano and the remaining 1/2 teaspoon salt in a small bowl. Divide the mixture among the tops of the tomatoes.
- Bake until golden and the cheese is melted, about 10 minutes. Allow to cool for 10 minutes, then serve warm.
BAKED PANZANELLA CAPRESE
Provided by Giada De Laurentiis
Time 42m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 12-inch rimmed baking sheet. Set aside.
- Arrange the tomato slices on the bottom of the baking sheet in a single layer. Drizzle with the balsamic vinegar. Lay the cheese slices on top in a single layer. Sprinkle with the garlic and basil and drizzle with olive oil. Season with salt and pepper, to taste. Arrange the bread slices on top and drizzle with olive oil. Bake for 25 minutes until the filling is bubbling and the bread is crisp and golden. Remove the pan from the oven and let cool for 5 minutes before serving.
BAKED CAPRESE SALAD
Giada De Laurentis - I used day old foccacio bread, mixed minced garlic and olive oil to brush onto the slices of bread.
Provided by Cristina Barry
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Arrange the sliced baguette bread on a baking sheet.
- Brush with some of the olive oil.
- 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.
- Sprinkle with salt and pepper, and serve.
Nutrition Facts : Calories 649.6, Fat 25, SaturatedFat 10.9, Cholesterol 56.1, Sodium 1103.9, Carbohydrate 75.3, Fiber 3.5, Sugar 5, Protein 31.1
GIADA'S BAKED CAPRESE SALAD RECIPE
Provided by á-2510
Number Of Ingredients 6
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.
BAKED CAPRESE SALAD
Make and share this Baked Caprese Salad recipe from Food.com.
Provided by chef 998002
Categories < 15 Mins
Time 15m
Yield 30 appetizers, 30 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 115.9, Fat 6.5, SaturatedFat 2.8, Cholesterol 14.9, Sodium 211.1, Carbohydrate 8.7, Fiber 0.6, Sugar 0.5, Protein 5.6
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