Sunday, September 7, 2014

Baked Caprese

Mozzarella, Tomato, Basil and Balsamic Vinegar, doesn't that sound like a match made in heaven? Add it to the top of garlic ciabatta bread and now I am drooling! 

The other day Mr. Q and I had a late lunch date at our favorite Vietnamese restaurant and so when dinner time rolled around we were still pretty stuffed. The kiddos did their usual homemade pizza Friday night ritual, but later I decided to whip up this amazing late night snack just for the two of us.

Baked Caprese

This is so easy to make, yet it looks fancy and tastes amazing, 
so I thoroughly recommend serving it up as an appetizer 
to wow your guests at your next dinner party! 

Here's what you'll need: 

Ciabatta bread 
balsamic vinegar


Cut your bread in half. 

Since we weren't all that hungry I saved half of my baguette 
but if you're feeding a larger crowd use both halves 
or double the recipe if needed. 
Just know that you'll need about 8 oz. cheese and 1 large tomato per half loaf. 

Next mix softened butter and minced garlic and spread it over the bread.

Then sliced Mozzarella and place it on top. 

Bake the bread @ 400 degrees for 10-15 minutes until cheese is melted.

Bring the balsamic vinegar to a boil on the stove, then let it simmer for 5-7 minutes to reduce. 

Slice tomatoes and chop basil.

Take the bread out of the oven, top with tomatoes, basil, and drizzle with balsamic reduction. Cut into slices. 


This was adapted from Two Peas and Their Pod

And We're Back...

Dear Fellow Foodies,
I would like to offer my sincere apologies for my recent unexplained absence. 
My family and I have been dealing with the loss of a family pet, college finals for me, start of a new school year for the kiddos, and tons of work at the office for Mr. Q. Sadly we have not been eating as much homemade meals as we would have liked, nor have I been taking the time to capture the tasty stuff that has been going on in the kitchen lately. But I am back now, (mentally and emotionally) and I am craving some quality time in the kitchen. There's going to be a lot of great new stuff posted, starting today. So stay tuned!

--Anna Q