Caprese Toast!

I’ve got beautiful tomatoes, basil growing like crazy in the garden and fresh mozzarella – so naturally I think of Caprese Salad. But we wanted something a little more for supper.  We love BLTs and I thought, why not Caprese Toast?

We made this for supper and it was to die for. The Balsamic Mayonnaise is ridiculously good.  (We were all sneaking back into the kitchen and dipping the leftover tomatoes and Mozzarella into the Balsamic Mayonnaise to eat right over the counter – it was that good.)

Love when something turns out so delish and so easy!


Good, hearty bread for toasting (whole wheat or oatmeal)
Fresh Mozzarella, sliced
Fresh Basil, roughly sliced
Ripe tomatoes, halved and cut into slices

Balsamic Mayonnaise:

2 Tbsp Balsamic Vinegar
2 Tbsp Olive Oil
1/4 cup good Mayonnaise
1/8 tsp garlic powder
1 tsp mustard
1/4 to 1/2 tsp sugar  (add less and taste to see if it needs more)
1/8 tsp kosher salt
several grinds of black pepper

Mix balsamic mayonnaise ingredients well in a small bowl, and set it out with bowls of Mozzarella, basil, tomatoes and arugula.

Toast bread and smear with the Balsamic Mayonnaise. Top with a layer of Mozzarella, then tomatoes and basil. Drizzle a little more mayonnaise, and then add a layer of Arugula. Spread more mayonnaise on a second piece of toast, and top the sandwich.

This is a rather messy sandwich to eat, with the mayonnaise dripping out, but soooooo good!

We’ll be eating this often – I can guarantee that!

Caprese Salad with Balsamic Vinaigrette

caprese salad

Nothing is more beautiful than tomatoes, mozzarella and basil, drizzled with a tangy, sweet balsamic vinaigrette!  And takes almost no time at all.

4 tomatoes, sliced 1/2″ thick
1 ball of fresh Mozzarella, cut into 1/4″ slices
Handful of fresh basil leaves

Vinaigrette Recipe:

3 Tbsp Balsamic Vinegar (Costco’s is amazingly good)
2 Tbsp Olive oil
1/4 tsp garlic powder
2/3 tsp Dijon mustard
1/3 tsp honey
1 Tbsp chopped fresh parsley
1/8 tsp salt
1/4 tsp black pepper

Mix vinaigrette up in a mason jar, and shake well.

Layer tomatoes with Mozzarella and basil leaves on a broad serving dish, and drizzle the vinaigrette over. So good.

Great Warm Caprese Salad

This may have come from the Wall Street Journal, or maybe Ina Garten – can’t really remember. It’s perfect for when tomatoes are abundant, but even winter grocery store tomatoes taste great.

12 plum tomatoes, halved
1/4 cup olive oil
1 1/2 Tbsp cider vinegar
sprinkling of garlic powder
2 tsp sugar
salt and pepper
8 oz. sliced mozzarella cheese
12 basil leaves, julienned (Stack all the leaves on top of one another, roll them up and cut little thin slices. They’ll form little strips of basil. Thanks, Ina!)

Set oven to 425.

Lay tomatoes cut side up in a baking dish. Blend olive oil, vinegar, garlic powder and sugar and drizzle over the tomatoes. Sprinkle lightly with salt and pepper.

Bake for 25 – 30 minutes. Remove from oven, and put Mozarella cheese on top. Put back in the oven for 2 minutes to soften the cheese. Remove again, then sprinkle basil over everything. Drizzle one more time with olive oil and give it one last go with the salt and pepper. Serve warm.

So good.