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!
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.
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.
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.