Baked Caprese Salad

By Nicole Miller
May 10, 2015
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Author Notes: No fresh mozzarella in our fridge? Try this easy and delicious version, and don't forget the French bread...Nicole Miller

Serves: 2 - 4

  • 4 Roma tomatoes, sliced into thick rounds
  • 1 cup shredded Mozarella
  • 1/2 cup basil, sliced into very thin ribbons
  • balsamic vinegar, for drizzling
  • salt and pepper, to taste
  1. Lightly grease a cookie sheet and lay tomatoes in rows. Season with salt and pepper.
  2. Arrange mozzarella in a pile on top of each tomato round.
  3. Set your oven to broil. Cook tomatoes and mozzarella until the mozzarella bubbles and browns lightly.
  4. Transfer tomatoes to a plate and drizzle with olive oil, balsamic and more salt and pepper if desired.
  5. Garnish with basil.

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