Enjoy These Recipes With Variations of Caprese!

With warmer weather, I can’t help but notice a change in my appetite. In the winter I crave soup, casseroles and all the baked goods. When the warmer weather starts roling around, my cravings turn to a fresher bunch: fruit salads, fresh tomatoes, and of course, ice cream!

One of those fresh cravings is all things caprese! Caprese salad recipes usually involve tomatoes, mozzarella, basil with a little drizzle of balsamic glaze. Delicious, healthy, and tasty! But why stop there? There are so many variations on this delicious recipe if you want to get creative!

  • Toast or grilled cheese sandwich. One of my favorite grilled cheese sandwiches is fresh basil and tomatoes from the garden, lots of mozzerella, and a little bit of butter to toast the bread as it’s cooking. It’s such a fresh and delicious recipe! Drizzle with balsamic glaze, or add a little to the butter to flavor the bread! You can make a complete grilled cheese sandwich or simply broil a slice of bread loaded with all the caprese goodness to make caprese toast.
  • Along the same lines, why not make a caprese quesadilla! The same idea as the sandwich, but you can make it keto-friendly with egg/cheese wraps or low-carb tortillas. This would be a tasty appetizer to put together for a get-together as well! Make a balsamic glaze for dipping and you’re all set!
  • If you like the idea of a quesadilla but want a little more protein, add chicken, or make a chicken wrap! Simply put a few fresh tomato slices, mozzerealla, chopped basil and chopped chicken in a tortilla and add a little drizzle of balsamic!
  • Another simple appetizer idea: cook a few frozen meatballs, place them on toothpicks with a basil leaf and mozzarella ball, and serve with a marinara sauce dip!
  • If you want an additional tasty app idea: slice roma tomatoes, top with mozzarella cheese, parmesan, and chopped basil and broil until the cheese is browned on the top!
  • Another low-carb dinner option is caprese chicken! Bake the chicken in the oven, topped with sliced tomatoes, basil, and mozzarella cheese and cook until the chicken is completely cooked through and that cheese is melty deliciousness!
  • If you want a typical Caprese salad but want to add a little more substance, mix in some cooked quiona for a healthy, meatless option!

Bowtie pastas are a popular warm weather dish, and why not bring this caprese variation for your next potluck?

Tomato Mozzarella Pasta Salad with Balsamic Vinaigrette

This Tomato Mozzarella Pasta Salad with homemade Parmesan Balsamic Vinaigrette is the perfect light and fresh summer meal. Perfect for potlucks!

Prep time:
Cook time:
Serving size: 6
Calories per serving: 423

8 ounces bow tie pasta
salt for pasta water
3 cups fresh spinach
1 pint grape tomatoes
8 ounces mozzarella cheese
Parmesan Balsamic Vinaigrette
1/3 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
1/2 tablespoon Dijon style mustard
1 clove garlic, minced
1/2 teaspoon dried basil
1/4 teaspoon salt
freshly cracked pepper

Fill a pot with water and add two large pinches of salt. Cover the pot and bring it to a boil over high heat. Once boiling, add the pasta and continue to boil until the pasta is tender. Drain the pasta in a colander, give it a brief rinse with cool water, and let it drain well while you prepare the rest of the salad.
While waiting for the pasta to cook, prepare the rest of the salad. Start with the Parmesan Balsamic Vinaigrette. Combine all the dressing ingredients in a jar or blender. Either blend until combined or shake your jar until the ingredients are well combined. Set the dressing aside until needed.
Roughly chop the spinach and slice the grape tomatoes in half. Dice the mozzarella into 1/2-inch cubes.
Add the spinach, tomatoes, and mozzarella to a large bowl. Once the pasta is well drained and mostly cool, add it to the bowl with the mozzarella and vegetables. Make sure the pasta is no longer hot, so it doesn't wilt the spinach or melt the cheese.
Toss the ingredients to combine. If serving the salad later, store it like this without dressing. If serving immediately, add half of the dressing and toss to coat. Add more dressing as desired.

*Fresh mozzarella is best, but block or stick mozzarella can be used in its place. Whole milk mozzarella (not part-skim), if possible.

Source: sbudgetbytes.com

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Another popular warm weather dish is chicken salad- and this caprese version is sure to be a popular one!

Chicken Salad Caprese

This unique, flavorful salad and bread combo will get rave reviews—guaranteed. Recipe Type: Appetizers Total Time: 45 min

Prep time:
Cook time:
Serving size: 8
Calories per serving: 197

2 cups shredded rotisserie chicken
1 pound fresh mozzarella cheese, cubed
2 cups grape tomatoes, halved
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
1/2 cup pitted Greek olives, thinly sliced
1/4 cup minced fresh basil
1/4 cup olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 French bread baguettes (10-1/2 ounces each)
4 garlic cloves
1/4 cup olive oil
1 teaspoon salt

In a large bowl, combine the first 6 ingredients. In a small bowl, whisk the oil, garlic, salt and pepper; drizzle over chicken mixture and toss to coat. Refrigerate until serving.

Cut baguettes into 1/2-in. slices. Place on ungreased baking sheets. Bake at 425° for 2-4 minutes or until lightly browned. Cut garlic in half lengthwise; rub over bread. Brush with oil and sprinkle with salt. Bake 2-3 minutes longer or until crisp. Serve crostini with salad.

Source: stasteofhome.com

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It’s hard to go wrong with fried anything, and this salad with fried tomatoes just looks divine!

Fried Caprese Salad

Fried Caprese Salad is a fun twist on the classic summer appetizer. Author: Paula Jones

1 large tomato - sliced into 3 - 1/2" rounds
salt and pepper
1 cup all purpose flour
1 egg - beaten
1 cup panko bread crumbs
1 cup canola oil
1 fresh mozzarella cheese sliced into 3 - 1/2" rounds
6 fresh basil leaves
balsamic cream

Season tomato slices with salt and pepper and place onto a plate lined with paper towels. Set aside.

Place flour, egg, and panko into 3 separate shallow bowls for dredging.

Dip tomato slice into flour. Lightly tap to remove excess. Dip into egg and then into panko. Transfer to plate and continue with remaining tomatoes.

Into a medium sized skillet add oil and heat over medium heat. When hot, add tomato slices and cook for approximately 30 seconds on each side OR until golden.

Transfer to a plate lined with paper towels. Season with salt.

To assemble: tomato, mozzarella, 3 basil leaves. Continue with two additional layers. Garnish with a drizzle of balsamic cream.

Source: sbellalimento.com

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The ultimate comfort food gets a caprese make-over in this recipe, and I am here for it!!

Caprese Mac and Cheese

Caprese Mac and Cheese - Silky smooth mozzarella macaroni and cheese topped with a delicious caprese topping and a balsamic vinegar reduction. Author: by Nick

Serving size: 6
Calories per serving: 472

1 pound macaroni pasta
1 pound Galbani® Mozzarella Fresca™ cheese, diced and divided
1/2 cup chopped basil
6 Roma tomatoes, roasted and chopped
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups warm milk
Salt and pepper
1/2 cup balsamic vinegar
1/4 cup sugar

1) For the tomatoes, cut tomatoes in half and lay them out on a baking sheet cut side up. Drizzle with olive oil and season with salt. Bake the tomatoes at 300 degrees for roughly 2.5 hours until they are slightly dried but still have some moisture in them.

2) For the caprese topping, dice roasted tomatoes and toss with chopped basil and about a cup of chopped fresh mozzarella. Drizzle the topping with olive oil and season with a pinch of salt. Set aside until needed.

3) For the balsamic reduction, add vinegar and sugar to a small pot over medium heat and cook until it simmers and starts to reduce and get thick. This will take 7-8 minutes most likely. Stir regularly to keep it from burning. Remove from heat once it starts to thicken and let cool.

4) Cook macaroni according to package. Try not to overcook the macaroni or your mac and cheese will be soggy.

5) For the cheese sauce, add butter and flour to a medium saucepan. Whisk over medium heat for a few minutes until butter melts and tan paste forms (a roux). Slowly start to whisk in warm milk.

6) Whisk in milk in batches so the sauce stays thick. Once all the milk is whisked in, let the sauce thicken for a minute or two over heat. Then add the rest of the cubed mozzarella (minus what you put in the topping). Season the sauce with salt and pepper.

7) Drain pasta and toss with cheese sauce.

8) Serve mac and cheese while it’s creamy topped with caprese topping and drizzled balsamic reduction.

Source: smacheesmo.com

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Nachoes is one of my favorite foods, and I just can’t see how this would be bad!

Caramelized Blistered Tomato Grilled Toast Caprese Nachos with Balsamic Glaze

Yes, this is real. Caprese nachos are a real thing. A real, cheesy, hot, crunchy, tomatoey, fresh basily thing. Also a twenty-minute thing. Also a no oven, no heating up the house thing too, if Author: Tieghan Gerard

Prep time:
Cook time:
Serving size: 6
Calories per serving: 173

1 whole grain baguette, , sliced into thin 1/4 inch slices
2 tablespoons olive oil
1 pint grape tomatoes
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces fresh mozzarella cheese, sliced
10 leaves fresh basil julienned
1/2 cup balsamic vinegar
1 tablespoon brown sugar

To make the balsamic glaze add the balsamic vinegar and brown sugar to small sauce pan and simmer until reduced by half. This should take about 10 to 15 minutes. Remove from the heat and set aside until ready to use.

Preheat your grill to high heat or preheat your oven to 450° degrees F.

Add the tomatoes to a bowl and toss with 1 teaspoon olive oil, honey, salt and pepper. If your grape tomates are small enough to fit through the gates of your grill thread them on skewers. Or you can also roast them in the oven for 10 minutes until lightly charred

Place the baguette slices on a greased baking sheet and brush each side of the bread with a little olive oil and a sprinkle of salt and pepper.

Grill the tomatoes for about 8 to 10 minutes and the baguette slices for about 3 minutes per side. Or you can toast the baguette slices in the oven on a baking sheet for about 5 minutes and the tomatoes in the oven for 10.

Preheat the broiler to high.

In personal oven safe dishes or a pan or sheet, place a few slices of toasted bread, then a few slices of fresh mozzarella and then a handful of tomatoes. Repeat so you make about three layers. Broil for 1 minute or until the cheese is melty.

Drizzle with balsamic glaze.

Source: shalfbakedharvest.com

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Which variation looks tastiest to you? Share with us in the comments below!

    Camille Hoffmann
    Weekly Newsletter Contributor since 2014
    Email the author! camille@dvo.com

  •   https://eclecticrecipes.com/caprese-meatballs/
  •   https://www.thecookierookie.com/cheesy-baked-tomatoes/
  •   https://www.averiecooks.com/tomato-mozzarella-and-basil-quinoa-salad/
  •   https://pixabay.com/photos/caprese-tomato-mozarella-basil-3506150/
  •   https://www.macheesmo.com/caprese-mac-and-cheese/
  •   https://www.halfbakedharvest.com/blistered-tomato-grilled-toast-caprese-nachos-with-balsamic-glaze/
  •   https://bellalimento.com/2013/07/01/fried-caprese-salad/
  •   https://www.tasteofhome.com/recipes/chicken-salad-caprese/
  •   https://www.budgetbytes.com/tomato-mozzarella-pasta-salad/

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