INDIVIDUAL WARM CAPRESE SALADS
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!
Provided by Teresa G. @sokygal
Categories Other Salads
Number Of Ingredients 8
Steps:
- Gather ingredients.
- Line a rimmed baking with foil. Lightly grease foil with olive oil or olive oil spray.
- Remove blossom end and stem/core of tomato. Cut tomato into four 1/2 inch slices. Place on prepared baking sheet.
- Lightly sprinkle tomato slices with garlic salt.
- Stack basil leaves, roll into a "cigar" shape; use sharp knife or kitchen shears to chiffonade (cut into thin strips.)
- Sprinkle 1/4 of the basil on each tomato slice.
- Place 3 or 4 kalamata olive halves on each tomato slice.
- Slice or shred mozzarella cheese. Place 1/4 of the cheese on each tomato slice.
- Sprinkle each slice with about a teaspoon of grated asiago or parmesan cheese.
- 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.
- 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.
- *NOTE: If you're watching your salt intake, omit the garlic salt and olives.
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