I can’t believe how long it took us to realize just how much of a goopy, cheesy goodness baked caprese would be. We’ve experimented with a couple of different traditional caprese with Insalata Caprese and Mini Caprese, so I decided to do something different. Another nice benefit of this recipe is that if your ingredients aren’t the freshest (wilting basil and such), the baking masks that and the results are still delicious.
Yield: 1 serving (here specifically, upsize for your use)
- 1 Roma tomato, chopped
- basil, several leaves chiffonade
- 1/4 cup mozzarella cheese, chopped
Preheat oven to 350. Put the tomatoes and basil in your baking dish of choice and top with mozzarella.