Baked Caprese

I watched Giada's cooking show for the first time this weekend. It's hard not to hate that woman; gorgeous, skinny, ultra straight, white teeth and she seems to actually EAT. I much prefer Ina. But, at least in the episode that I saw, Giada's recipes did look really delicious. 
The one dish that impressed me the most was this dish that incorporated layered ingredients of Salad Caprese topped with thick slices of bread, drizzled with extra virgin olive oil and baked until the mozzarella melts and the tomatoes release their juices and the bread is golden and crisp and oh... 
It. 
Looked. 
So. 
Good. 


So I made (my version of) it and it WAS so, very tasty.

Here's my take on skinny Giada's baked Caprese
1/4 cup extra virgin olive oil
1/2 small red onion, sliced very thin
2 pounds (1 kilo) tomatoes, sliced into 1/2 inch slices
Handful of fresh basil leaves, or Gourmet Garden's Italian Herb (squeezable herbs in a tube)
1, 8 ounce (200grams) ball mozzarella (cow or buffalo's milk), pulled into pieces
4 thick slices par-baked bread (bake and serve, not yet baked) or more if needed
Garlic powder
Sea salt

1) Preheat oven to 400F (200C). Place the tomato slices on paper towels to draw out some of the liquid. If using buffalo mozzarella, press some of the liquid out of that, as well.

2) Smear half of the olive oil over the bottom and sides of a baking pan (I used an 8" by 8" square pan). Lay the thinly sliced onions, then the thick tomato slices, season well with sea salt. Squeeze some of the Italian herb goo over the tomatoes, or scatter fresh basil leaves. Now assemble the mozzarella chunks over the tomatoes and place the bread slices on top, the top should be covered with bread-- drizzle with remaining olive oil, sprinkle on garlic powder and more sea salt.

3) Bake uncovered for 25-45 minutes, depending upon your oven (convection or not, etc), until the bread is golden and crisp and the cheese has gone all gooey. Serve at once.

Serves 4 as a side or 2 main course vegetarian meals.

Winter Panzanella Salad

This Italian bread salad is so good when made with summer-ripe tomatoes, but by roasted pale, January tomatoes, this is a salad worthy of your winter table.


To see this recipe demonstrated, click here!


Half of one large loaf of rustic bread, cubed
8 small tomatoes (about the size of a small orange) PLUS
4 small tomatoes, or 2 large
1/2 teaspoon sea salt
6 green onions, sliced thin up to the tender green part
1 cloves garlic, minced
1 tablespoon cider vinegar
1/3 cup extra virgin olive oil
1 ball fresh buffalo mozzarella cheese, shredded
2 big handfuls Arugula, 'Rocket' in England


1) Cut the bread into cubes and set aside to dry out a bit for several hours. If you haven't the time, bake the cubes in a 350F (170C) oven until just slightly crisp, not toasted-- not nearly as hard as a crouton. Set aside. Place the 8 tomatoes cut in half (16 halves), cut side up on a baking tray and roast in a 300F (150C) oven until they are soft, maybe a bit charred but still very plump-- approximately an hour. Set aside.

2) Grate the 4 small tomatoes on the largest side of a box grater, until you get down to the skin. Discard the skin, you just want to get the pulp and juice out of each tomato. You need to end up with 1/2 cup pulp. Now whisk together the pulp, vinegar, salt, green onions, and garlic, then slowly drizzle in the oil to make the dressing.

3) Toss the bread with the dressing, add in the roasted tomatoes, toss then add the cheese and arugula and toss. Allow to stand at room temp for 30 minutes before serving.

Make 4 main course servings or 8 starters