melted caprese salad
You have all the right to give me a few kicks on the back side. Talking off which, I promise you, the lack of communique and posts were nothing to do with me lying on my back side. I have been traveling non stop, and in a good way. Went visited the son in San Diego, and then the daughter in San Jose.
Immediately after that there was a quick trip to Delhi, Bangalore, Chikmanglur, UK and Scotland – so you tell me, other than amassing a repertoire of good food recipes to develop, where would I have found the time to write a post? HUH?
I sent the husband to Food Hall (our best gourmet store in Bombay), for a spot of food shopping. Foodie that he is, he went quite unhinged and bought me back so much food, that when I think of it even now, I break out into sweat!
melted caprese salad
Within this shopping frenzy, he got back fresh Buffalo Mozzarella Cheese. Since it was staring at me from the fridge shelf for more than two days, I wanted to make something with it. Frankly I was quite done and dusted with the typical Caprese Salad. Using the same ingredients, we went about trying something completely new. I first considered topping it with mango salsa, but it sounded so bleh! And – the son made such a face, I immediately gave up the idea. So while standing and staring at the Mozzarella for more than 5 minutes, I came up with this concept.
melted caprese salad
One can call it a Baked Caprese Salad, but somehow the word “melted” made it sound a bit exotic and intriguing.
You will need a cast iron skillet. Mine was too deep, so I used my sizzler plate instead.
I sliced tomatoes and onions and sautéd them in a non stick pan with good old olive oil. Then transferred them to the sizzler plate. Then – added the mozzarella and popped it into a hot oven. The Mozzarella melted overwhelmingly, and Voila I had a brand new dish in my hands.
melted caprese salad
I could have set the sizzler plate on top of the stove and roasted the tomatoes and onions directly on it, but I found it easier and cleaner to use the non stick and then transfer the contents.
I wanted to use basil leaves and/or pesto, but again not the same typical recipe. Instead I made Basil oil.
Melted Caprese Salad, is different, outlandish and out of the box. But hey! It’s tasty, wholesome and the best thing is it’s not boring. Enjoy it as a starter, or even as a heavy serving of side dish. I served it with thin slices of toasted baguettes drizzled with aged extra virgin olive oil. Melted Caprese Salad is garnished with pickled green peppers, but I think even capers would add an additional piquant flavour.
melted caprese salad
ENJOY!!
- 2 Large tomatoes Cut into thick round slices
- 1 Large onion Cut into medium thick, round slices
- 6 Cloves garlic Cut into thin slices, lenghtwise
- 200 gms Mozzarella Balls Cut into thick round slices
- 1 Tbspn olive oil
- 2 Tspns Italian mixed herbs - dry
- 2 Tbspn Green Pepper or Capers
- 1 Tspn salt
- 1 1/2 Tspn Red Chilli Flakes For garnish
- 6 Leaves basil For garnish
- Baguette Thinly sliced and toasted.
- 25 Leaves basil For the Basil Oil
- 2 Tbspn Extra Virgin Olive oil For the Basil Oil
- Crush and grind the Basil leaves in a mortar pestle.
- Taking a clean muslin cloth, put all the ingredients of the ground basil leaves (juice and crushed leaves) into the cloth and twist the tops to make a small pouch.
- Using clean hands, squeeze out all the juice into a container.
- Discard the leaves
- Transfer the juice into olive oil
- Keep aside. If you can make this a day or so in advance its even better, as all the flavours will seep into the oil, making the taste more enhanced.
- Pre heat oven to 200 Deg C.
- Set the non stick on medium heat.
- Pour the olive oil and let it heat, but not smoke and burn.
- Add the onions and garlic. Add half the salt and Italian seasoning.
- Sauté for not more than a minute - or till the onions starts looking a bit wilted. Remember its going to cook again inside a oven.
- Transfer the onions and garlic, on the sizzler plate, scraping as much of the seasoning with it, as possible.
- Arrange the onions next to each other and the garlic should be scattered all around.
- Add the tomatoes to the non stick along with the balance half of the salt and Italian seasoning.
- Do not over cook. When the tomatoes sizzle,immediately take off the fire and transfer the tomatoes on the sizzler plate. Arrange them on top of the onions.
- Arrange the slices of Mozzarella rounds on the onions and tomatoes.
- Pop them into the oven, keeping the sizzler plate on the top part of the oven.
- Heat till the Mozzarella melts and bubble. Do not over bake, else tomato will reduce to mush.
- Garnish with green peppers / capers, basil leaves, basil oil and chilli flakes.
- Serve immediately with thinly toasted baguettes, drizzled with extra virgin olive oil.
