Baked Panzanella Caprese

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Toasted bread makes the difference in timeless recipe. Left out garlic as one family member is nurse and doesn't eat it for patient's sake. Didn't miss it. Don't understand all this worry about juice from the tomatoes. Juice, melted cheese, olive oil ... all soaked up on a piece of the toasted bread ... yum!

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So yummy and easy. Great comfort food.

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I made this for a family get together the day I saw it on the show and it is absolutely delicious! Everyone was going back for seconds and even thirds!! It's so quick and easy to make and so worth it I will make it again and again. Thank you Giada!!

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OUt of this world easy and Italian. Hard to believe such few ingredients can taste so good and like she said, make U feel like U are in Capri! Tho I can't ever remember her name for it:
Thanks Giada for making Italian cooking easy and making the Next food chef fun last summer.

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Giada's Baked Panzanella Caprese takes some of the best flavors of summer and transitions them into a warm, comfort dish. The tomatoes I used did give off some juice, but that did not negatively affect the overall flavor of the recipe. When you scoop out a serving, simply use a slotted spoon or spatula so the juice stays behind in the baking dish. For those bothered by the liquid, you might try drying your tomato slices between two sheets of paper towels before assembling the dish.

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Excellent, quick, flavorful! Used French bread and loved the crunch it gave. Mine wasn't watery at all. Baked in little individual casserole dishes -- pretty dish to make.

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Tomatoes, cheese, and bread - doesn't get much better than that! This was incredible!

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I made this for my husband and myself last night with only 2 tomato's
and adjusted the rest to accomodate the small portion..SOOOO good, I also had a lot of water/juice at the bottom, but just scooped out the tomatoes. I'll be making this again!

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This was a hit with us. I would have even given it a higher mark, but there was so much water that came out of the tomatoes. We were able to leave the water in the dish though, and just scooped the tomatoes etc. out with a spachela. The flavor was delicious and I was glad to use the homegrown tomatoes from our garden. My husband suggested we put the bread on the bottom next time, but I think it would get soggy, and having it on top, the bread got crunchy, just like croutons. Just cut with sharp knives and it was very flavorful.

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As soon as I saw Giada make this I knew I had to have it. I didn't wait 24 hours before making it. It was a big hit at dinner, everyone loved it!
This was a great recipe for those end of summer tomatoes fresh from the garden.