I got a text from my husband today with a link to a recipe.
Anyway, I tried it out today and holy moly, y’all–it was absolutely delicious!
Crispy, buttery but not, healthy magic.
Healthy? I know you’re thinking this is just craziness, right?
The secret? Olive oil, not butter. But it tastes buttery.
And Caprese with the tomatoes, fresh mozzarella, fresh basil. I can’t talk.
- 4 (3/4-inch) slices of sourdough bread, preferably homemade
- 3 T. olive oil, plus more for drizzle
- 2 T. minced garlic (adjust to taste)
- 1 cup grape tomatoes, halved
- 6 -8 fresh basil leaves, or use dried basil, to taste*
- 24 fresh mozzarella pearls
- sea salt and freshly ground pepper to taste
- Combine oil and minced garlic. Allow to sit for 15 minutes so flavors marinate. Halve the cherry tomatoes and chiffonade the basil.
- Brush each slice of bread with the olive oil/garlic mixture and place in a toaster oven on broil or in your conventional oven. Watch carefully and remove when golden brown, brush the other side with the olive oil/garlic mixture and broil that side until golden.
- Top each slice of bread with about 6 tomato halves and 6 mozzarella pearls, fresh basil, salt and pepper. Drizzle with a little oil if desired. I also used just a little bit of white balsamic vinegar.
- Original recipe calls for thawed yeast rolls but I had some yummy homemade sourdough bread that I wanted to try with this recipe. I don't know how the yeast rolls were with this recipe, but oh my goodness the sourdough...
- Chiffonade. That's a funny word and I didn't think I had ever done that before. But I have. And so have you! Cutting your basil into shreds. I have a garnishing tool that looks like scissors with 5 or 6 blades. Amazing tool and it chiffonades like a beast!
- I noticed after posting this that the basil was not listed, and it's not listed in the original recipe from Rhodes Rolls! I am guessing on the amount of fresh or dried basil, so just eyeball it.