Net Cooking Talk - Baked Panzanella Caprese

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Baked Panzanella Caprese

Giada Delaurentis made this simple and delicious recipe on her show so I tried it. http://www.foodnetwork.com/recipes/g...ipe/index.html

Unfortunately, I waited so long after I'd bought the fresh mozzarella, that it went sour on me, so I used a blend of shredded mozzarella and other Italian cheeses. It was wonderful!

I used some of the last tomatoes and basil from my garden, and some storebought sliced potato bread for the toast. Loved it!

Lee

Baked Panzanella Caprese

Ingredients

Butter, for greasing baking sheet
5 vine-ripened tomatoes, cut into 1/2-inch thick slices
2 tablespoons balsamic vinegar
2 (8-ounce) balls fresh mozzarella cheese, sliced into 1/4-inch thick slices and patted dry with paper towels
2 cloves garlic, minced
1/2 packed cup chopped fresh basil leaves
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
4 to 8 (1/2-inch thick) slices country white bread

Directions

Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 12-inch rimmed baking sheet. Set aside.
Arrange the tomato slices on the bottom of the baking sheet in a single layer. Drizzle with the balsamic vinegar. Lay the cheese slices on top in a single layer. Sprinkle with the garlic and basil and drizzle with olive oil. Season with salt and pepper, to taste. Arrange the bread slices on top and drizzle with olive oil. Bake for 25 minutes until the filling is bubbling and the bread is crisp and golden. Remove the pan from the oven and let cool for 5 minutes before serving.