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Recipes with caprese - 10 recipes

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Top rated Caprese recipes

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1. Sliced tomatoes and mozzarella into thin slices 2

  • 2 large Ripe tomatoes, cleaned
  • 1 large ball fresh mozzarella
  • 1 tsp kosher salt
  • Table grind black pepper
  • Extra Virgin olive oil to drizzle
  • Balsamic Vinegar to drizzle
4.5/5 (81 Votes)

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Heat oven to 400 degrees. Line a baking sheet with foil for easy clean up

  • Large portobello mushroom caps, gills removed
  • Cherry tomatoes, halved
  • Shredded or fresh mozzarella
  • Fresh basil
  • Olive oil
4.8/5 (24 Votes)

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Proud Italian cook

  • large portobello mushroom caps, gills removed
  • cherry tomatoes, halved
  • shredded or fresh mozzarella (although I've tried both I prefer the dryer shredded version for this because of the moisture factor seeping out)
  • fresh basil
  • olive oil
4.6/5 (20 Votes)

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1.Cut the tomatoes and mozzarella into slices about ¼ inch thick 2

  • 1 ripe tomato, any variety (preferably locally grown or home grown)Fresh mozzarella cheese (if you can swing it the more expensive stuff is worth it…especially the balls of mozzarella
  • A handful of fresh basil leaves
  • Decent quality balsamic vinegar
  • Salt and pepper, to taste
  • peto
4.6/5 (13 Votes)

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A fun twist on a caprese salad with the addition of a layer of asparagus

  • 1 very large, ripe tomato
  • 1 large ball Buffalo mozzarella
  • 1 bunch asparagus
  • Fresh basil
  • 1 tablespoon capers, drained and rinsed
  • Balsamic vinegar
  • Lemon infused olive oil
  • Sea salt and fresh ground black pepper, to taste
  • Micro greens for garnish
4.5/5 (16 Votes)

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Nutrients per serving: Calories 350, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 35 mg, Carbohydrate 35 g, Prote...

  • Toppings
  • 3 medium vine-ripened tomatoes
  • 1 tsp (5 mL) salt
  • 2 tbsp (30 mL) chopped fresh basil
  • 1 tbsp (15 mL) olive oil
  • 8 oz (250 g) fresh mozzarella cheese
  • Coarsely ground black pepper
  • Crusts
  • 1 tsp plus 1 tbsp (5 mL plus 15 mL) olive oil, divided
  • 1 package (13.8 oz or 283 g) refrigerated pizza crust
  • 1 garlic clove, pressed
  • 1 oz (30 g) Parmesan cheese
4.4/5 (20 Votes)

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The goal here is to remove most of the moisture from the tomatoes, which concentrates the flavor and turns bland wi...

  • 8 Roma tomatoes, cut in half lengthwise
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 large garlic cloves, grated or minced
  • Sea salt
  • Pepper
  • 8 ounces fresh mozzarella (I used a tub of Bocconcini, which had 4 balls of cheese)
  • 8 leaves fresh basil
  • 2 tablespoons balsamic glaze
4.4/5 (10 Votes)

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While mozzarella is cold, slice it into 1/4-inch slices

  • 1 pound fresh, best-quality mozzarella (preferably buffalo milk)
  • 4 medium heirloom tomatoes
  • 1 bunch fresh basil, leaves only, some reserved for garnish
  • Flaky sea salt, such as Maldon
  • Coarsely ground black pepper
  • High-quality extra-virgin olive oil
0/5 (0 Votes)

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Preheat the oven to 450 degrees F

  • 1 loaf baguette, cut into 1/2-inch thick slices (about 30 to 36 slices)
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 5 Roma tomatoes, sliced
  • 1 1/4 pounds fresh mozzarella, sliced
  • 1 bunch fresh basil leaves, stemmed
0/5 (0 Votes)

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chef's knife colander cutting board garlic press (optional) measuring spoons mixing bo

  • 6 eggs
  • ½ small pkg
  • fresh basil
  • ½ (8 oz) pkg
  • fresh mozzarella cheese
  • 2 cloves
  • garlic
  • 3 tomatoes
  • black pepper
  • extra virgin olive oil
  • salt
0/5 (0 Votes)

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Caprese Frittata with Fresh Mozzarella & Basil Ribbons Caprese Salad