Baked Caprese

Garden fresh tomatoes are just about as good as it gets.  The only thing that can be better than garden fresh tomaotes are garden fresh tomatoes on top of a crisp olive oil brushed baguette topped with a slice of fresh mozzarella and a basil leaf. Yep, now that’s as good as it gets. I look forward to this little treat all year long and as soon as my tomatoes are ripe this is one of the first things I make with them.  I could easily pop like six of these babies in a row, and now that my kids have gotten older and their palates have matured past the peanut butter and jelly stage (some more so than others), it’s always a fight over who gets the last one. I kid you not, there were actual tears shed over it tonight. It’s a good thing my garden runneth over with fresh tomatoes…


1 baguette, sliced 1/2 inch thick
1/4 cup extra virgin olive oil
Kosher or Sea Salt
5 Roma tomatoes, sliced
Freshly ground black pepper
1 1/4 pounds fresh mozzarella cheese, sliced
Leaves from 1 bunch of fresh basil

Preheat the oven to 450°. Arrange the baguette slices 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. Top each slice of bread with a slice of tomato, sprinkle with salt and pepper then top with a slice of mozzarella cheese. Return the baking sheet to the oven until the cheese and tomato are just warm, about 3 minutes (the cheese and tomatoes should be just warmed through and softened, but not melted or falling apart). 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.


5 thoughts on “Baked Caprese

  1. Janessa says:

    Yum! You’ve got me dreaming of warm summer days and garden fresh tomatoes. This looks like a perfect way to enjoy them. Too bad you have to share them now! Haha!


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