Fast-fix Caprese pizza toast
235
- Prep Time10 min
- Total Time10 min
- Makes8 slices
Ingredients
1 cup coarsely chopped fresh basil
1 garlic clove, minced
1/4 cup olive oil
pinch salt
pinch pepper
1 loaf thick focaccia bread
1 1/2 cups grated mozzarella
6 large balls bocconcini
5 plum tomatoes
Instructions
Preheat oven to 400F (200C). Place basil, garlic, oil, salt and pepper in a blender. Whirl to a saucy consistency. Add more oil to make it more saucy, if needed. If making ahead, cover and refrigerate up to 2 days. Cut bread in half horizontally, then cut each half into quarters. Place cut side up on a rimmed baking sheet. Spread half of basil mixture over bread, then evenly sprinkle with mozzarella. Thickly slice bocconcini and tomatoes into rounds, then arrange in overlapping slices on top of bread. Sprinkle with more salt and pepper.
Bake in centre of preheated oven until cheese starts to melt, 7 to 10 minutes, then turn broiler to high. Broil until cheese begins to turn golden, 5 to 10 minutes. Remove from oven and drizzle with remaining basil mixture. Cut each piece in half diagonally. Best served warm.
Nutrition (per serving)
Calories 409, Protein 20.2g, Carbohydrates 28.9g, Fat 23.9g, Fibre 2.7g, Sodium 655mg.
This is an open-faced sandwich version of the famous Italian Caprese salad with sliced tomatoes, bocconcini and fresh basil.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.