1 Video | Photo: Baked Panzanella Caprese Recipe
Ingredients
- Butter, for greasing baking sheet
- 5 vine-ripened tomatoes, cut into 1/2-inch thick slices
- 2 tablespoons balsamic vinegar
- 2 (8-ounce) balls fresh mozzarella cheese, sliced into 1/4-inch thick slices and patted dry with paper towels
- 2 cloves garlic, minced
- 1/2 packed cup chopped fresh basil leaves
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 4 to 8 (1/2-inch thick) slices country white bread
Directions
Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 12-inch rimmed baking sheet. Set aside.
Arrange the tomato slices on the bottom of the baking sheet in a single layer. Drizzle with the balsamic vinegar. Lay the cheese slices on top in a single layer. Sprinkle with the garlic and basil and drizzle with olive oil. Season with salt and pepper, to taste. Arrange the bread slices on top and drizzle with olive oil. Bake for 25 minutes until the filling is bubbling and the bread is crisp and golden. Remove the pan from the oven and let cool for 5 minutes before serving.
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By georga
on May 26, 2012
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I made this tonight with the things I happened to have on hand which included my fresh basil plant and some wonderful rustic bread. It was so good! I had only some shredded mozzarella but it worked beautifully. I baked it in a round dish and flipped it onto a platter and put crispy prosciutto on top. Big YUM!
By janette.sanluis...
Miami Beach, FL
on April 13, 2012
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I prepared this on Easter and found the dish to have to much liquid as well. I watched the video and noticed that Giada's dish was dry. I tweaked the recipe a little. Instead of drizzling balsamic vinegar, I reduced the balsamic vinegar with crushed garlic to a syrup consistency and saved some of it top the finish product. My family enjoyed it. I think the next time I prepare this I will try broiling the entire dish.
By rutroe
on March 01, 2012
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This is the most delicious way to make tomatoes and mozzarella. Yes it is a bit liquidy but still delicious. I have already made it twice since viewing it on the show.
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