Hello, Hello! Time to get back on the blogging horse. I’ve been busy with life things for a while, and I realized I was spending a lot my “free” time watching TV shows on DVD that we got for Christmas. While entertaining, I could spend my time doing more productive things. Plus my wonderful sister-in-law just started a new (hilarious) blog – kcoope – documenting her daily challenges from “This Book will Change Your Life.” I realize it’s not a food blog, so I wouldn’t normally put things like this on here, but check it out. She’s inspired me to get back to blogging. (Disclaimer: Her blog may not be suitable for all readers)
I recall I promised some Comfort Food when I returned. I also have heard from many that it’s “diet,” “lose-weight,” and/or “get-back-on-track” time. Well here’s a recipe for you: Baked Caprese Salad. It’s from Giada de Laurentiis, and I swear this is called a salad. And I also swear to you it does not much resemble a salad, and is total comfort food. There are tomatoes and some basil – 2 of the 3 major ingredients in a Caprese salad. However there is also big slices of crusty bread and thick pieces of mozzarella that get baked and cripsy and oozy and ohmygod I have to go make this again.
I admit that I fell for the “salad” portion of the title the first time I made this. I served it with a giant pile of spaghetti and bolognese. Big mistake. Well not really – it was delicious – but my butt yelled at me a little later that night for the extra carb load that I sent it. This side dish would be best served with a protein – chicken, fish, or shrimp would be good. And if you’re not headed to warmer climates (a.k.a. Lands of Less Clothing) then why not serve this as a side to pasta. It’s damn good.
Baked Caprese Salad
Adapted from Giada De Laurentiis
This recipe is a bit different from the link – I saw Giada make it on her show, and the recipe online seems to be different. But either way you make it, this is very delicious. This recipe is reduced to serve 2 people.
4 thick tomato slices
4 slices fresh mozzarella cheese
1 clove garlic, minced
1 Tbsp fresh basil, sliced
extra virgin olive oil
salt and peppper
2 thick slices sour dough bread
Preheat oven to 375°F.
Arrange tomato slices on a baking pan in a single layer. Drizzle the slices with balsamic vinegar (approximately 1 Tbsp). Top the tomato with the mozzarella slices, then sprinkle each slice with garlic and basil. Drizzle everything with some olive oil and sprinkle the mozzarella with salt and pepper. Top two of the tomato/mozzarella slices with one slice of bread, do the same for the remaining two slices, and drizzle the bread with some more olive oil. Bake the “salads” for approximately 20 minutes, or until the cheese is melted and the bread is toasted. Remove from the oven and let cool for 5 minutes before eating.