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Old 11-01-2010, 10:14 PM
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Default 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.
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Old 11-02-2010, 12:13 AM
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Default Re: Baked Panzanella Caprese

Oh my, that looks wonderful. We had some bruschetta when we were out for dinner last week with roasted tomatoes that had been dressed with balsamic vinegar. Just wonderful. That looks like a great recipe with few and simple ingredients that ends up tasting and looking pretty spectacular. Thanks for sharing it.
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Old 11-02-2010, 08:42 PM
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Default Re: Baked Panzanella Caprese

well damn, I think I can have some fun with that!! Thanks for sharing!
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Old 11-02-2010, 10:21 PM
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Default Re: Baked Panzanella Caprese

Yum!

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Old 11-03-2010, 05:37 PM
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Default Re: Baked Panzanella Caprese

I like, especially the little bit of cheese that oozed out and got brown!
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Old 09-22-2018, 10:40 AM
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Default Re: Baked Panzanella Caprese

Made this again for the first time in years, with one of my last tomatoes and one slice of white bread. Nice that I had just the few things I needed.

This time, I put a piece of aluminum foil in the toaster oven tray with a couple of T. butter. I turned the heat on low to melt the butter, swirled around each quarter of the bread, placed the four slices of tomato on the foil, then topped them with the shredded mozzarella cheese, balsamic, and chiffonade of basil. Topped the stacks with the bread, buttered side up.

Turned up the heat and baked about 5 minutes, until the toast was golden and the cheese melted.

Great, easy side dish to serve with rotisserie chicken on a busy Friday night!

Lee
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Old 09-22-2018, 10:45 AM
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Default Re: Baked Panzanella Caprese

Whoa!!

I love that!
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Old 09-22-2018, 11:36 AM
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Default Re: Baked Panzanella Caprese

we made this a couple nights back - interesting twist on an old dish.
https://www.bhg.com/recipe/rolled-lasagna-florentine/
very tasty and good seasoning blend.


makes two 8x8 (foil) casseroles - better reheated next day.... as is most pasta of this sort,, we've found...


important comments:
- as noted at the site, 4 pounds of beef is some kind of error. I used just under two.
- the carrots and celery do not cook in the same time as the beef - and as a crunchy thing in the meat sauce,,, they are out of place. recommend pre-boil them soft or just omit.
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