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individual warm caprese salads

(1 rating)
Warm caprese tomato salad. Tomato, basil, olives, melted mozzarella. Blue gingham apron.
review
sokygal avatar
Private Recipe by
Teresa G.
@sokygal
Here, KY

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!

►
(1 rating)
yield 2 (2 slices per person)
prep time 10 Min
cook time 2 Min
method Broil

Ingredients For individual warm caprese salads

  • olive oil or olive oil spray for pan
  • 1 lg
    tomato (fresh, homegrown, vine-ripened if possible)
  • sprinkle
    garlic salt (see *note)
  • 4-6 lg
    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 oz
    whole milk mozzarella cheese
  • 1 oz
    asiago cheese or parmesan, shredded or grated
  • balsamic vinegar (optional)

How To Make individual warm caprese salads

  • Ingredients gathered on counter.
    1
    Gather ingredients.
  • Greasing foil lined baking sheet with olive oil.
    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.
    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.
    4
    Lightly sprinkle tomato slices with garlic salt.
  • Basil chiffonade, knife.
    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.
    6
    Sprinkle 1/4 of the basil on each tomato slice.
  • Plate with kalamata olives, knife and jar of olives on counter.
    7
    Place 3 or 4 kalamata olive halves on each tomato slice.
  • Tomato slices topped with basil, olives and mozzarella on foil-lined pan.
    8
    Slice or shred mozzarella cheese. Place 1/4 of the cheese on each tomato slice.
  • Tomato slices topped with cheeses on pan.
    9
    Sprinkle each slice with about a teaspoon of grated asiago or parmesan cheese.
  • Cheese topped tomato slices on pan under hot broiler.
    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.)
    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.
    12
    *NOTE: If you're watching your salt intake, omit the garlic salt and olives.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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