Caprese Salad with Fried Mozzarella


So … this may be the most delicious thing I’ve ever made. Seriously. It’s so good that I could eat this all by itself for every meal of the day. I love caprese salad, but this is caprese salad with “the volume turned up,” as Ina Garten likes to say.


1-2 heirloom tomatoes, sliced into thick rounds

1 ball of fresh mozzarella, sliced into thick rounds

1/2 c. panko bread crumbs

3 T. flour

1/4 c. Parmesan cheese, grated

1 egg, slightly beaten

Salt and pepper to taste

Basil leaves

Pine nuts, for garnish

Balsamic vinegar

Olive oil

In a large bowl, combine panko, flour, parmesan, salt and pepper, mixing thoroughly to combine. In a small bowl, lightly beat the egg. Take each slice of fresh mozzarella and coat it in the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices.

Add olive oil to the skillet and when hot, fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, about 1 minute on each side. Drain on paper towels.

To assemble, place one tomato to a plate, top with 1 slice of fried mozzarella and then a basil leaf. Repeat the layer one more time and finish with a tomato slice. Garish with pine nuts. Drizzle on balsamic and olive oil.


Tomato Crostini with Basil and Whipped Feta

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Whipped feta with garden fresh tomatoes, basil and crunchy multi-grain crostini. Oh my. This may be one of the tastiest summer dishes I’ve ever made. This is a dish that you will keep thinking about when all that’s left on the plate is bread crumbs.

Whipped feta:

8 ounces crumbled feta cheese, at room temperature

3 ounces cream cheese, at room temperature

Drizzle of olive oil

Blend feta in a food processor until small crumbs form. Add cream cheese and a drizzle of oil olive until mixture is smooth.

Toast multi-grain bread. Spread feta mixture on crostini and top with fresh tomatoes and basil. Drizzle with garlic oil.