Individual Warm Caprese Salads Recipes

BAKED CAPRESE SALAD

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.

MINI CAPRESE SALAD

Steps:

• Combine lemon juice, garlic, basil in food processor or blender, process and stream in extra-virgin olive oil to form a smooth dressing. Combine tomatoes, cheese and dressing in a bowl and season with salt and pepper, to taste. Garnish with a few torn basil leaves.

ROASTED CAPRESE SALAD

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.

WARM CAPRESE SALAD

Steps:

• Preheat oven to 400°F (200°C).
• Place quartered tomatoes in 8-inch (2 L) square glass baking dish. Drizzle with 1 tbsp (15 mL) of the oil. Arrange tomatoes skin side down. Roast for 5 minutes. Reduce oven temperature to 300°F (150°C). Roast for 1 hour.
• In small bowl, stir together remaining 2 tbsp (25 mL) oil and basil. Set aside.
• Arrange mixed greens on large platter. Place warm tomatoes on top of greens. Scatter with mini bocconcini balls. Drizzle with basil mixture. Sprinkle with sea salt. Serve while warm.

WARM CAPRESE ZOODLES

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add cherry tomatoes and quickly stir until tomatoes just begin to soften, 1 to 2 minutes. Add zucchini noodles, salt, and pepper. Keep cooking, stirring frequently, until zoodles are tender yet firm to the bite, 2 to 3 minutes.
• Remove from heat and stir in mozzarella and basil. Toss to coat. Divide zoodles between 4 bowls and drizzle with balsamic glaze. Serve immediately.

CLASSIC CAPRESE SALAD

Steps:

• While mozzarella is cold, slice it into 1/4-inch slices. Let it sit, loosely covered, to come to room temperature while you prepare the tomatoes.
• Slice the tomatoes into 1/4-inch to 1/2-inch thick slices, leaving them in a single layer on the cutting board as you go. Sprinkle generously with salt.
• On a serving platter, arrange the mozzarella, tomato slices, and whole basil leaves so they overlap slightly. Pour any tomato juices from the cutting board over the dish. Sprinkle again with salt and pepper, and drizzle with plenty of oil. Top with reserved basil, and serve.