Recipe by Chef Noir
"Everyone knows there's no salad like a Caprese salad on a hot summer day. Fresh-picked basil and tomatoes with just a hint of seasoning. I always use a whole spelt loaf when I make this recipe. The notes of the spelt combine perfectly with the light/summery flavors of the other ingredients. Very earthy. Also, fresh ground pepper and chunky sea salt make this dish pop even more. Muah!"
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artisan-style whole wheat bread
white truffle oil, or to taste
buffalo mozzarella, thinly sliced
fresh basil leaves, or to taste
heirloom tomato, thinly sliced
coarse sea salt and ground black pepper to taste
I think the bread needs to be toasted with the truffle oil. Some balsamic glaze would be good too.
Based on the reviewer's suggestions above, I made a couple changes. Instead of using two slices of bread, I made them open faced. And I toasted the bread after applying the olive oil but before putting on the cheese, tomato and basil. They were really good. I usually make caprese salads with balsamic; the truffle oil was a nice change of pace.
I love this combination of flavors and so does everyone I make this for. I make it as more of an open-faced sandwich and use Italian bread which I toast for a few minutes on each side before I put the mozzarella, tomato, and basil on top.
* Percent Daily Values are based on a 2,000 calorie diet.
Caprese Salad Sandwiches
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 191
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