I took a little road trip last week. I drove to Minnesota for a couple of restaurant shoots and also got to spend some quality time with my Mom. She lives in rural Minnesota about 10 miles north of Rochester in a small town called Oronoco. She likes to say, if you’re driving by and sneeze, you might miss it. She still lives in the same house I grew up in and we love to sit on the deck, sip wine and ponder what to cook together. I decided to keep it simple and made us Caprese Toast.
Before I left for Minnesota, I noticed that our Green Zebra tomato plant had a couple of tomatoes that had turned very red. I read that this is normal with some varieties, but that they could taste a little more tangy. I brought them with me so I could put them to good use before they expired. This recipe is sort of a non-recipe too. You can make it however you want, but I include my version below. The delicious flavors of tomatoes, fresh basil and mozzarella, olive oil and balsamic on top of crunchy toast were perfect on that warm summer afternoon.
2 medium Green Zebra tomatoes, thinly sliced
Note: Use any kind of tomatoes you’d like.
Fresh mozzarella cheese, thinly sliced
Fresh basil, roughly chopped
Note: Reserve some fresh whole basil leaves
Ezekiel bread, lightly toasted
1. Preheat oven to 400 degrees Fahrenheit.
2. Thinly slice the tomatoes and place slices on a baking sheet.
3. Drizzle with a little olive oil and a sprinkle of dried Oregano.
4. Roast the tomatoes for 10-15 minutes and remove from oven.
5. Toast the slices of Ezekiel bread until desired crispiness.
6. Drizzle toasts with olive oil.
7. Layer the mozzarella, whole basil leaves and tomatoes on top of the toast.
8. Drizzle with balsamic vinegar and olive oil.
9. Garnish with chopped basil, if desired.
All images © Regan Baroni 2016.