Baked Caprese Panzanella

Votes: 2

Time: 42 min.
Complexity: easily
Servings: 4 - 6

With Giada De Laurentiis, transform spring panzanella salad into a warm, baked dish by layering tomatoes and mozzarella with zesty balsamic vinegar and chopped garlic between thick slices of bread.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 ripe tomatoes on the vine, sliced into 1 cm slices
2 balls (225 g) fresh mozzarella cheese (cut into 0.5 cm slices and pat dry with paper towels)
1/2 cup (tightly packed) chopped fresh basil leaves
2 tablespoons balsamic vinegar
Butter for greasing the baking sheet
2 crushed cloves of garlic
Olive oil for dressing
Coarse salt and freshly ground black pepper
4-8 slices (1.5 cm thick) of white country bread

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tomatoes, mozzarella cheese, basil, balsamic vinegar, white bread, garlic

Cooking the dish according to the recipe:

Position a rack in the center of the oven. Preheat the oven to 375°F (190°C). Grease a 9 x 12-inch (23 x 30 cm) rimmed baking sheet with butter.

Place tomato slices in a single layer on the bottom of a baking sheet. Drizzle with balsamic vinegar. Top with cheese slices in a single layer. Sprinkle with garlic and basil and drizzle with olive oil. Season with salt and pepper to taste. Top with bread slices and drizzle with olive oil.

Bake for 25 minutes, until the filling is bubbling and the bread is golden brown and crispy. Remove the pan from the oven and let cool for 5 minutes before serving.

Categories:

recipe / Appetizers / Cheese appetizers / Salads / Warm salads / Italian cuisine / Giada De Laurentiis

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