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Caprese Toast https://www.metro.ca/userfiles/image/recipes/tartines-caprese-10459.jpg PT10M PT05M PT15M
Pour balsamic vinegar in a non-stick pan and bring to a boil over high heat.Once boiling, turn the heat down to medium and let vinegar simmer.Cook until the vinegar has reduced by about half.Do not cook too much or it will turn into syrup.Rub the cut side of the garlic clove on the toasted bread and then brush with olive oil.Add slices of capicollo.Top with slices of tomato and bocconcini.Drizzle the balsamic vinegar reduction on top.Garnish with fresh basil leaves and season with salt and pepper to taste.
4
4 2 5 3
1/2 cup (125 ml) balsamic vinegar 4 slices ciabatta bread, toasted 1 garlic clove 1 Tbsp. (15 mL) extra virgin olive oil 4-6 slices of capicollo ham 2 medium-sized tomatoes, thinly sliced 16 slices bocconcini cheese 2 Tbsp. (30 mL) fresh basil leaves salt and freshly ground black pepper to taste
Caprese Toast

Caprese Toast

Rate this recipe
2 Votes
4
toasts
0:10
Preparation
0:05
COOKING
0:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 ml)
    balsamic vinegar
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    IRRESISTIBLES AGED BALSAMIC VINEGAR OR SELECTION PEANUT OIL

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    250 ml or 750 ml SELECTED VARIETIES


    NONNA PIA’S BALSAMIC VINEGAR

    NONNA PIA’S BALSAMIC VINEGAR

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    250 ml SELECTED VARIETIES


  • 4
    slices ciabatta bread, toasted
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    675 g


  • 1
    garlic clove
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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    SELECTED VARIETIES


  • 4-6
    slices of capicollo ham
  • 2
    medium-sized tomatoes, thinly sliced
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    Dole Colourful Coleslaw or Garden Salad OR Grape Tomatoes 283 g, Product of Ontario Broccoli Crowns Product of Canada Rapini Product of U.s.a.

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  • 16
    slices bocconcini cheese
  • 2 Tbsp.
    (30 mL)
    fresh basil leaves

  • salt and freshly ground black pepper to taste
Imprimer ma sélection

Preparation

Pour balsamic vinegar in a non-stick pan and bring to a boil over high heat.

Once boiling, turn the heat down to medium and let vinegar simmer.

Cook until the vinegar has reduced by about half.

Do not cook too much or it will turn into syrup.

Rub the cut side of the garlic clove on the toasted bread and then brush with olive oil.

Add slices of capicollo.

Top with slices of tomato and bocconcini.

Drizzle the balsamic vinegar reduction on top.

Garnish with fresh basil leaves and season with salt and pepper to taste.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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