Let’s face it: tuna sandwiches and ramen noodles can only take you so far through the week.
It’s times like these when I can’t help but crave ingredients that are simply fresh. Growing up with an Italian mother, this recipe was a staple in our household. Its simple blend of fresh mozzarella, tomato, basil, garlic and oil packs a serious punch in the flavor department. With fresh tomato as its star, eaters are left feeling satisfied but not overly stuffed. As an added perk for those who are meat-conscious, it’s also vegetarian!
Baked Panzanella Caprese
Recipe courtesy of the Farley Kitchen
2-3 large, vine-ripened tomatoes, cut ½” thick
2 tbsp balsamic vinegar or balsamic glaze
10 slices fresh mozzarella, cut ¼” thick
2 cloves garlic, minced
salt and pepper to taste
¼ cup fresh basil, chopped
Olive oil, for drizzling
6 slices Italian bread
Preheat oven to 375°F.
Arrange sliced tomatoes in bottom of 7.5 x 11” pan (1.5x the recipe for 9 x 13” pans).
Drizzle with balsamic vinegar or glaze.
Add the mozzarella in a single layer, filling in gaps with broken pieces as needed.
Sprinkle with garlic.
Sprinkle the basil on top.
Drizzle with olive oil.
Season with salt and pepper.
Layer 6 slices Italian bread on top, drizzle with more olive oil.
Bake for 20-25 minutes or until center is bubbly and bread is golden brown. Enjoy!