I was first introduced to this dish when my sister and I surprised my parents in 2010 with an anniversary 5-course meal. We found the idea online and thought it would be an easy and elegant starter. To this day, I choose this dish when I want to start my dinners off with something fresh and light. It’s perfect for any season!
Serves: 2 +/- – Cooktime: 5-7 minutes
INGREDIENTS:
CAPRESE:
- 1 large beefsteak tomato, sliced
- 1 large mozzarella log – I prefer to buy a pre-sliced log
- 6-8 basil leaves, chiffonaded
- 1 tbsp. olive oil, drizzled
- 1 tbsp. balsamic glaze, drizzled
- Dash salt and pepper
- OPTIONAL: 1 tsp. capers, chopped
BAGUETTE SLIDERS:
- 1 French baguette, sliced
- 1 tbsp. olive oil, drizzled
- 2 tbsp. freshly shredded parmesan cheese
DIRECTIONS:
1.) Preheat the oven to 350°F. Slice the baguette into 5 – 1/2″ slices. Line on a baking sheet and drizzle each slice with olive oil. Sprinkle each piece with a little parmesan cheese. Once preheated, place in oven and cook for 3 minutes. When done, remove from oven and serve immediately.
2.) Meanwhile, prep the Caprese salad. Slice the tomato and the mozzarella log if not pre-sliced. Lay on a platter with the tomato and mozzarella slightly overlapping and alternating. Chiffonade basil leaves and sprinkle on top of platter. Drizzle with olive oil and balsamic glaze. Season with salt and pepper. Add capers if desired.
3.) Serve with baguette slices. Enjoy!
Dinner w/ the Dugans 