Photo Credit: Emma Alter
For years my daughter wouldn't eat raw tomatoes and only suffered cooked tomatoes occasionally. Now one of her favourite things to make is bruschetta. We had it just last night for dinner, but in a salad version without the bread. I was looking for something that would appeal more to children, and I found this recipe for Italian Caprese Sandwiches.
Anyone familiar with caprese salad will recognize the layers of bocconcini (or in this case mozzarella) cheese, tomatoes and basil.I mixed the tomatoes up with some oil and vinegar and then spooned it over the cheese and bread, topped it with basil and I was done. I made one with mozzarella and one with bocconcini. I also used cherry tomatoes, because we won't have regular tomatoes for some time yet. We ate these open-faced, but you could use a top slice and eat it like a regular sandwich. The recipe was taken form The Six O'Clock Scramble by Aviva Goldfarb. She suggests putting it in a sandwich maker, or in a heavy frying pan and turning it into a panini, or adding a layer of pesto on the bread.
Italian Caprese Sandwiches
1 ciabatta or other wide flat loaf of bread
12 ounces fresh mozzarella cheese, sliced
2-3 tomatoes, thinly sliced
20 fresh basil leaves
2 tbsp olive oil
1 tbsp balsamic vinegar
1/2 yellow or white onion, halved and thinly sliced (optional)
1. Slice the bread and on the bottom half place a layer of the cheese, followed by the tomatoes and basil. Top the fillings with the vinaigrette dressing and add the onions, if desired. Top with the second slice of bread.
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