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individual warm caprese salads

(1 RATING)
19 Pinches 13 Photos
sokygal avatar
Here, KY
Updated on Jul 3, 2017

This is an amazingly delicious antipasto (starter) course. The sweet, juicy slices of fresh, vine-ripened, homegrown tomatoes are topped with a chiffonade of sweet basil, a light sprinkle of garlic salt, kalamata olives, whole milk mozzarella and asiago (or parm,) then broiled until the cheeses are melted, bubbly and just beginning to brown. A few drops of a good balsamic or balsamic reduction is a perfect way to "gild the lily," and a piece of crusty bread on the side to sop up the juices is highly recommended. Enjoy!

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Warm caprese tomato salad. Tomato, basil, olives, melted mozzarella. Blue gingham apron.
prep time 10 Min
cook time 2 Min
method Broil
yield 2 (2 slices per person)

Ingredients

  • - olive oil or olive oil spray for pan
  • 1 large tomato (fresh, homegrown, vine-ripened if possible)
  • sprinkle - garlic salt (see *note)
  • 4-6 large basil leaves, fresh (plus extra for garnish, if desired)
  • 6 to 8 - kalamata olives, pitted & halved or sliced (plus extra for garnish, if desired. see *note.)
  • 3-4 ounces whole milk mozzarella cheese
  • 1 ounce asiago cheese or parmesan, shredded or grated
  • - balsamic vinegar (optional)

How To Make individual warm caprese salads

  • Ingredients gathered on counter.
    Step 1
    Gather ingredients.
  • Greasing foil lined baking sheet with olive oil.
    Step 2
    Line a rimmed baking with foil. Lightly grease foil with olive oil or olive oil spray.
  • Tomato slices on greased, foil-lined baking sheet.
    Step 3
    Remove blossom end and stem/core of tomato. Cut tomato into four 1/2 inch slices. Place on prepared baking sheet.
  • Garlic salt sprinkled on tomato slices on foil-lined pan.
    Step 4
    Lightly sprinkle tomato slices with garlic salt.
  • Basil chiffonade, knife.
    Step 5
    Stack basil leaves, roll into a "cigar" shape; use sharp knife or kitchen shears to chiffonade (cut into thin strips.)
  • Basil chiffonade on tomato.
    Step 6
    Sprinkle 1/4 of the basil on each tomato slice.
  • Plate with kalamata olives, knife and jar of olives on counter.
    Step 7
    Place 3 or 4 kalamata olive halves on each tomato slice.
  • Tomato slices topped with basil, olives and mozzarella on foil-lined pan.
    Step 8
    Slice or shred mozzarella cheese. Place 1/4 of the cheese on each tomato slice.
  • Tomato slices topped with cheeses on pan.
    Step 9
    Sprinkle each slice with about a teaspoon of grated asiago or parmesan cheese.
  • Cheese topped tomato slices on pan under hot broiler.
    Step 10
    Place oven rack in highest position. Preheat broiler on high. Broil prepared slices for 1 1/2-2 minutes, until cheese is melted and just begins to bubble and brown. Remove from oven immediately.
  • Warm caprese tomato salad on plate (on counter with apron.)
    Step 11
    Plate & garnish with basil, olives or a few drops of good balsamic vinegar, or as desired. Serve immediately. Cover and refrigerate leftovers. Recipe may be doubled.
  • Yellow note and pencil.
    Step 12
    *NOTE: If you're watching your salt intake, omit the garlic salt and olives.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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