Tri-Colored Caprese Salad on Toast with Peach-Balsamic Vinegar

By belevy
June 17, 2010
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Author Notes: When tomatoes are fresh and the weather is hot, this slight twist on a old favorite hits the spot. You just can't beat the peach-balsamic, and the presentation is as impressive as it is simple.belevy

Serves: 12

  • 1 red vine-ripe tomato
  • 1 yellow vine-ripe tomato
  • 1 orange vine-ripe tomato
  • 1 large ball of fresh mozzarella
  • 12 large fresh basil leaves
  • 12 splashes peach-balsamic vinegar
  • 1 baguette
  1. Preheat oven to 400 degrees.
  2. Wash tomatoes and basil leaves, and pat dry.
  3. Cut each tomato into 4 equal slices.
  4. Cut the ball of mozzarella into 12 equal slices.
  5. Cut 12 medallion slices off the baguette so that each slice is about 1/2" thick and about 3 inches wide.
  6. Toast baguette slices in the hot oven for about 5 minutes or until slightly browned.
  7. Top each baguette slice with a slice of tomato, a basil leaf and a slice of mozzarella, in that order so that the mozzarella is on top.
  8. Arrange the adorned baguette slices into rows of each color, and drizzle peach-balsamic vinegar on top of each.
  9. Serve immediately.

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