Zutaten für Baked Caprese Salad
- Baguette
- 6 tablespoons olive oil
- Sea salt and freshly ground black pepper, to taste
- 2 large Roma tomatoes
- 1 (8 ounce) package fresh mozzarella cheese, sliced 1/3 inch thick
- 1 bunch fresh basil
- 1 (12 ounce) focaccia bread
- 2 tablespoons minced garlic
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Zubereitung von Baked Caprese Salad
- Preheat your oven to 450°F (232°C).
- Slice the focaccia bread into ½-inch thick slices.
- In a small bowl, whisk together 2 tablespoons of minced garlic and ¼ cup of olive oil.
- Arrange the focaccia slices on a baking sheet.
- Brush each slice generously with the garlic-olive oil mixture.
- Sprinkle lightly with sea salt.
- Bake for 5-7 minutes, or until the bread is pale golden and crisp.
- Remove from the oven and let cool slightly.
- Top each slice of bread with 1 slice of tomato (about ⅓ inch thick).
- Season with a pinch of sea salt and freshly ground black pepper.
- Top each tomato slice with a slice of fresh mozzarella (about ⅓ inch thick).
- Return the baking sheet to the oven for 5-7 minutes, or until the cheese is melted and slightly bubbly.
- Remove from oven and let cool for a minute.
- Arrange the toasted Caprese bites on a serving platter.
- Garnish each with a fresh basil leaf.
- Sprinkle with a final pinch of sea salt and freshly ground black pepper.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
20g
Fat
54g
Carbs
25g
