30 July 2012

July Secret Recipe Club: Baked Caprese Salad

Baked Caprese Salad
You'd think I wouldn't be surprised when the fourth Monday of the month rolls around these days. I should be accustomed to how fast months go by. But I'm not. And I got caught off guard. Again. But never fear! This delightful Baked Caprese Salad came together in no time flat and totally hit the spot!

Ain't nothin' better than a juicy tomato. 
This month's Secret Recipe Club assignment the fun blog The Adventures of an Epic Baker. She's got tons of great recipes and I found myself drawn to all of her cheesy, tomatoey dishes: Asparagus, Cherry Tomatoes in a White Wine Goat Cheese Sauce; Mozzarella, Tomato, and Basil Couscous; Caprese-Esque Pasta. I had a four hour drive home from a wedding shower today (totally worth it to see so much of my family!) and wanted a fast and easy dinner. I really wanted the pasta, but alas, no wine can be purchased on Sunday, and I didn't think in advance.

So I perused The Adventures of an Epic Baker one last time and picked out the Baked Caprese Salad. I make something similar that I fondly call Cheesy Bread. But this recipe elevates Cheesy Bread to the next level. Yum. Of note, the grocery store was out of basil. And well, I haven't started my herb garden yet. Oops. I picked up parsley instead and loved the grassy, fresh taste. Would basil have been better? Of course!

After reading the author's comments, I made several small tweaks. Enjoy!

Tomatoes on toast? Yes, please!

Baked Caprese Salad
lightly adapted from The Adventures of an Epic Baker

6 ounces fresh mozzarella cheese, sliced
2 medium tomatoes, roughly chopped
2 tablespoons fresh parsley, chopped
5 thick slices Italian bread
1 ½ teaspoons olive oil
salt, to taste
freshly ground black pepper, to taste


  1. Preheat oven to 450 degrees.
  2. Brush olive oil on bread on one side in an even layer. Bake for 5 minutes or until lightly toasted. 
  3. Remove from oven and turn the oven to broil. 
  4. Layer lightly salted chopped tomatoes and torn mozzarella pieces on the bread pieces, piling your ingredients to the height of your liking. Lightly salt and pepper the cheese.
  5. Return to the oven until the cheese is melted (your oven is on broil, start checking after one minute!). If you prefer your cheese bubbly and brown, go for it! Sprinkle liberally with herb of your choice and serve. 

There is something about tomatoes and mozzarella that just makes my belly happy.

It's-delicious-but-I-should-have-added-garlic: 1 vote!

Cheesy, tomatoey goodness!


  1. It's amazing how something so simple can be so delicious! Caprese is always a favorite in our house. I've never tried it baked, but now I'll have to do that when my first tomato is finally ready to be picked (should be any day now!). Thanks for sharing!

  2. I've never had caprese salad before..looks great and so simple. Great SRC pick!

  3. What a LOVELY blog and what a LOVELY recipe too! GREAT SCR post! Karen from Lavender and Lovage and Group D

  4. A simple twist on a classic, but WOW! I cannot stop thinking that I need a serving right now!

    Have a great Reveal Day!

  5. Your tomatoes are gorgeous. I make an open faced sandwich very similar to this and it's always delish. Great SRC recipe.

    If you haven't already, I'd love for you to check out my group "A" SRC entry: Double Chocolate Mousse Cake.

    Cook Lisa Cook

  6. *drool* That looks so good!

  7. What a gorgeously delicious idea! Serious YUM here! :-)

  8. Haha you are a girl after my own heart - I'd totally pick the cheesy, tomato dishes! This sounds so good!

  9. These look great! I love caprese salad, but no one else in my family does. I might have to make these as a treat for myself one day! :)

  10. First - those tomatoes look way better than any I can find around where I live. So jealous!

    Second - this looks amazing! I love myself a good caprese and having it baked is even better! Yum! Three only thing that could make this better is balsamic reduction... :-)

  11. caprese anything is pretty much my favorite thing to eat come the summer month. nothin' like fresh vegetables and cheese! and putting it on toast reminds me of my time in Spain where we would order pan con tomate (bread with tomato)... oh, i miss Spain..

    happy belated SRC reveal day darling! feel free to come share this seasonal recipe (or any other seasonal one) with the Fresh Foods Blog Hop if you like :)

  12. I heart anything caprese! Thanks for sharing a new way! Deb

  13. OH Yummy! These look and sound amazing. Fellow group D'er...I'm just now getting around to being able to read everyone's posts.

  14. I absolutely love fresh tomatoes + mozzarella, so i know i'd LOOOVE this. will definitely be trying soon - yum!


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