Baked Panzanella Caprese

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Very good, but there was a lot of liquid. No leftovers. Definitely would make again, maybe pat the tomatoes down to reduce the liquid.

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This is a great and easy recipe and delish! But I think I know why everyone is having issues with too much water in the finished product. Tomatoes! I have found; and others have probably done this anyway but seed the tomatoes or use Roma tomatoes and seed them. It's the accumulation of liquid from our little red friends. See if that helps!

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I also used my fresh-grown basil and tomatoes but also found the finished dish to be quite watery. I am watching her make it again (rerun. Hopefully with a little adjusting mine will look like that! It tasted great though.

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Great idea to compbine caprese salad and panzanella! I used roma tomatoes and sliced my bread into quarters to make bite-sized appetizers (just turned them bread side down to serve. They were the hit of the dinner party and didn't have retain too much extra liquid that way!

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I love this recipe... I added pepperoni and used Italian seasoning to it and also use bacon... it is a great recipe and very easy to make and add your own additions to... love it

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Great, baked it and the bowl came back empty!!!

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It was good, very tasty, but when Giada cut hers, it was nice firm squares. I used fresh vine ripened tomatoes and drained them on paper towels but it still had too much liquid. I am sure draining it half way through might help. I even let it set longer before cutting. This was not addressed on the cooking show segment and should have been.

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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!

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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.

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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.