We got our first ripe tomato in our CSA box last week, and I’m not gonna lie–I danced a little. My own little fretful version of booty dance that–in some instances–could be just as painful as Chinese water torture. Needless to say, it takes a lot of freaking joy to get me to booty dance, which that tomato brought. It also takes a little Jay-Z. While living in Australia, I had discovered the joy of making pesto from scratch, and turned into a junkie. I used any excuse possible to slather pesto over something delicious, and one day, I just so happened to have some fresh mozzarella and a ripe tomato chillin’ in my kitchen. I’m probably not the first to think of this, but I sliced the tomato and layered it with olive oil, s&p, a slice of moz, and schmear of pesto. I created three layers and shoved it in the oven until the cheese started to melt and the tomato softened just a bit. In five minutes, I had a delicious, slightly melted caprese salad that made a filling breakfast and later, a light dinner. I also happen to be getting a lot of garlic scapes in my weekly csa, and I recently experimented with a delicious garlic scape pesto for my food & drink podcast, Chicken ‘n Waffles. So I recreated my Australian melted caprese salad, only I substitute my garlic scape pesto with regular basil pesto, and added a leaf of fresh basil to still get that sweetness I love so much.
I served this version with some crostini, but it tastes equally as good with a knife and fork. Good enough to booty dance. Thankfully, no cameras were around at that point. ~LTG! **************************** Other versions of warm caprese salad I found on “The Internets” Chowhound Scrumptious Blog Giada’s Caprese Crostini