During tomato season, I eat daily variations on the basil-and-tomato theme — bruschetta, caprese salad, pasta, pizza margherita. Pair juicy tomatoes with a crusty baguette for a delicious riff on insalata caprese.
|⅓||loaf crusty baguette|
|1||large ball fresh mozzarella cheese|
|¾||cup sliced ripe tomatoes, with juice|
|⅓||cup fresh basil, chopped|
|1||fat garlic clove, minced|
|3||Tbsp. extra-virgin olive oil|
|~||Coarse sea salt|
|~||Freshly ground black pepper|
This content is from the Culinate Kitchen collection.
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