Thursday, June 7, 2012
Baked Sourdough Panzanella Caprese
But no sandwich today. I was watching an episode of Giada the other day (I just love her recipes!) and she made a dish I just had to try. The original recipe is here, but I made individual portions in rectangle ramekins and didn't measure. This was heaven to me and I could eat it every day for lunch. Here are my notes and how to do it. No recipe needed.
First, butter a pan, dish, ramekin, whatever, and lay a single layer of tomatoes sliced about 1/4 inch thick in the bottom.
Next, drizzle with some balsamic vinegar. You don't have to drown it, just enough to give it some flavor. I would salt and pepper to taste at this point, but I forgot to do that when I made it.
I let it set for about 10 minutes before I dug in. Note: mine had a lot of water in the bottom after I baked it from the type of slicing tomatoes I used. No problem here, though. I just tipped my ramekin and poured it off. Different types of tomatoes will give off more or less juice. It was still delicious.