Italian Bagel Caprese Recipes
THE ULTIMATE BACON CAPRESE SANDWICH
Provided by Food Network
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare Tyson chicken according to package directions. Place a slice of cheese and 2 slices of bacon on top of each chicken breast; heat for an additional 4-5 minutes until cheese melts. Set aside and keep warm.
- While chicken is cooking place tomatoes in a shallow bowl. In a mixing bowl, or by using a whisk, mix together olive oil, balsamic vinegar, Dijon mustard, salt and pepper. Pour over tomatoes; let marinate for 10 minutes.
- Finely chop 8 of the basil leaves. In a small bowl combine the mayonnaise and chopped basil. Spread the basil mayonnaise over the cut sides of warm, toasted focaccia rolls. Layer the bottom with the prepared Tyson Chicken Breast, 2 marinated tomatoes and 2 fresh basil leaves. Close sandwich with remaining toasted roll. Enjoy!
BAKED CAPRESE RAVIOLI
I served one jumbo ravioli as an appetizer, but serving two or three would make a good entree. The ravioli I used were about 2 inches in diameter, but I imagine you could use whatever size you can find.
Provided by Chef Jean
Categories European
Time 30m
Yield 6 appetizers, 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the ravioli according to package directions. Let cool to room temperature.
- Meanwhile, preheat oven to 425°F and chop the basil.
- Place ravioli on a parchment lined baking pan. Layer each ravioli with a slice of tomato, then season with salt and pepper. Then continue with with the basil then the cheese.
- Bake for about 15 minutes (or until the cheese is melted and the ravioli edges start to brown). Drizzle with the olive oil and serve.
Nutrition Facts : Calories 134.1, Fat 12.7, SaturatedFat 3.2, Cholesterol 11.2, Sodium 91.4, Carbohydrate 2, Fiber 0.5, Sugar 1.2, Protein 3.6
ITALIAN FLAG SALAD (CAPRESE)
So elegant and so simple. This is my little adaptation of the classic Caprese salad...everything is the same except that the fresh basil has been replaced by purchased (or homemade if you have it on hand) pesto sauce. I like this version more because I think the salty/garlicky/nutty pesto does more for the other two ingredients.
Provided by evelynathens
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Make sure you serve this on a white platter!
- Wash and dry the tomatoes.
- Remove the stem and cut into slices, approximately 1/2 inch thick, lengthwise.
- Arrange slices decoratively on platter.
- Drizzle with just the barest amount of olive oil, sprinkle lightly with salt (sea salt is wonderful!) and coarsely ground, FRESH black pepper.
- Cut the mozzarella into slices approximately 1/3 inch thick and arrange 1 slice of cheese per slice of tomato.
- (the mozzarella balls available in Greece are pretty small- maybe 3-4oz).
- What you want is a white slice of cheese just covering the tomato slice, but with the red of the tomato peeking through.
- Dot each mozzarella round with 1/2 to 3/4 tsp of pesto.
- Serve with lots of crusty bread!
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