The Pioneer Woman Tasty Kitchen
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Warm Caprese Salad

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Baked tomato slices topped with pesto, olives, and melted mozzarella. Super simple and super yummy.

Ingredients

  • 2 whole Fresh Tomatoes, Sliced
  • ¼ cups Pesto
  • ¼ cups Sliced Kalamata Olives
  • 5 ounces, weight Mozzarella, Sliced And At Room Temperature
  • 4 whole Basil Leaves/Stems, For Garnish
  • 8 drops Balsamic Vinegar For Drizzling

Preparation

Take each slice of tomato, spread it with pesto, and then layer the olives and cheese on top. Place each slice in a broiler safe pan. Broil for about 5-10 minutes (depending on your broiler) or until the cheese is melted. Remove the pan from the oven and layer the tomato slices on a plate until the desired stack height is reached. Garnish with fresh basil and drizzle with balsamic vinegar. Serve immediately with crusty bread (to dip in the resulting sauce).

Alternate grilling method: I haven’t personally tried this, but I suspect it would work. Take the slices of tomato and place them on the grill until they begin to warm. Turn them over and layer the olives and mozzarella (omitting the pesto for now). Cook until the cheese is just barely melted. Remove from the grill and spread the pesto on top of the cheese. Layer the tomato slices until the desired stack height is reached. Garnish with fresh basil and drizzle with balsamic. Serve immediately.

4 Comments

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jeanmarie on 9.10.2010

I’d scoop it up on some crusty bread for an instant lunch. Yummy….

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Laurie - Simply Scratch on 9.10.2010

This looks GOOOD! Great recipe!! I added it to my recipe box!

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ajane on 9.7.2010

Amazing dish, loved it…♥

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The Healthy Housewife on 9.3.2010

This looks amazing! Thanks

2 Reviews

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feetofclay1678 on 8.31.2011

i loved this, but the hubby wasnt so sure. i think it was the cilantro pesto i used…next time i will try it with a regular basil pesto and hopefully he will enjoy it more. but boy, what a great idea to use up these huge heirloom tomatoes that i have coming out of my ears!

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ajane on 9.7.2010

Wonderful dish! I substituted lightly toasted almonds for pine nuts and did not have the olives. I’ll be making this again and again…Thank you! :)

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