My mom was recently visiting me here in Houston, and I admit we like to enjoy our own little Happy Hour. I’ll make some appetizers and we will have a glass of wine while we snack and I cook. It’s one of my favorite pats of their visit, when they sit at the breakfast bar and we just enjoy each others company in the kitchen and then again at the dinner table. The grocery store was a heavenly place for my mother who isn’t used to seeing all the organics and naturals, and preservative free options. We wanted something fast and easy, versatile and cool because let’s face it. It’s only June but it was hot here! Caprese Salad here we come!
Fresh Leaf Basil
Freshly sliced mozzarella
Fresh Ground Black Pepper
Wash Basil and let it dry out. Slice cheese and tomatoes. You can lay them flat on a plate like here (I was making it easy to serve it was a party) or you can put them in layers one after another. Start with cheese, then basil, the tomatoes. Lightly splash EVOO (Extra virgin Olive Oil) over the salad and then sprinkle a pinch of Sea Salt and freshly ground black pepper.
For a quick and easy twist pick up a French Baguette load. Slice it then add the tomato, basil, then cheese. Drizzle with EVOO and sprinkle salt and pepper. Line baking dish with tin foil and spray with non stick cooking spray.
Bake in toaster oven (or your oven) on 325 for about 5-7 minutes until cheese is melted and bubbly. It makes this beautiful and delicious open faced toasted Caprese Salad Sandwich.