Baked Panzanella Caprese

Name: Baked Panzanella Caprese
Prep time: 42 min
Cook time: 42 min
Total time: 42 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps balsamic vinegar; 4 to 8 (1/2-inch thick) slices country white bread; 6 servings Butter, for greasing baking sheet; 12 grams 1/2 packed cup chopped fresh basil leaves; 12 grams 1/2 packed cup chopped fresh basil leaves; 2 cloves garlic, minced; 6 servings Kosher salt and freshly ground black pepper; 454 grams fresh mozzarella cheese, sliced into 1/4-inch thick slices and patted dry with paper towels; 6 servings Olive oil, for drizzling; 5 vine-ripened tomatoes, cut into 1/2-inch thick slices

Baked Panzanella Caprese might be just the main course you are searching for. Watching your figure? This lacto ovo vegetarian recipe has 463 calories, 20g of protein, and 36g of fat per serving. This recipe serves 6. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of mozzarella cheese, vine-ripened tomatoes, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 42 minutes. It is an affordable recipe for fans of Mediterranean food. If you like this recipe, you might also like recipes such as Caprese Panzanella, Caprese Panzanella, and Caprese Panzanella.

Instructions

Watch how to make this recipe.

Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 12-inch rimmed baking sheet. Set aside.

Ingredients you will need

Butter

Equipment you will use

Baking Sheet

Oven

Arrange the tomato slices on the bottom of the baking sheet in a single layer.

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Tomato Slices

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Baking Sheet

Drizzle with the balsamic vinegar.

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Balsamic Vinegar

Lay the cheese slices on top in a single layer.

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Cheese

Sprinkle with the garlic and basil and drizzle with olive oil. Season with salt and pepper, to taste. Arrange the bread slices on top and drizzle with olive oil.

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Salt And Pepper

Olive Oil

Garlic

Basil

Bread

Bake for 25 minutes until the filling is bubbling and the bread is crisp and golden.

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Bread

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Oven

Remove the pan from the oven and let cool for 5 minutes before serving.

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Oven

Frying Pan

Equipment

Baking Sheet

Oven

Frying Pan

Ingredients

Servings:

2Tbsps

balsamic vinegar 4

to 8 (1/2-inch thick) slices country white bread 6servings

Butter, for greasing baking sheet 12grams

1/2 packed cup chopped fresh basil leaves 12grams

1/2 packed cup chopped fresh basil leaves 2cloves

garlic, minced 6servings

Kosher salt and freshly ground black pepper 454grams

fresh mozzarella cheese, sliced into 1/4-inch thick slices and patted dry with paper towels 6servings

Olive oil, for drizzling 5

vine-ripened tomatoes, cut into 1/2-inch thick slices

Recommended wine: Chardonnay, Sauvignon Blanc, Chianti, Verdicchio, Gruener Veltliner, Trebbiano

Chardonnay, Sauvignon Blanc, and Chianti are my top picks for Caprese Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Alderbrook Winery Chardonnay with a 4 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Alderbrook Winery Chardonnay

Aromas of pineapple and mango are accented with vanilla, anise and coconut. The mouth is full with hints of pear and butter, with a long, toasted almond finish. This wine pairs well with Fennel & Lemon Shrimp Salad, Sea Scallops with Mango Salsa, Lobster with roasted Corn Sauce, Chicken w/ Applewood Smoked Bacon & Wild Rice, Pumpkin Risotto with Sage, Salmon w/ Lemon Saffron Sauce.