Charred Caprese Tartine

Instructions

1
Cook Within: If you don’t have a grill pan or the grates on your outdoor grill are too far apart to hold grape tomatoes, you can char tomatoes in a medium pan with ½ tsp. olive oil over high heat for 1-2 minutes. The colors of Caprese salad (red tomatoes, white mozzarella, and green basil) are meant to resemble
2
Prepare the Ingredients: Halve mozzarella. Stem basil, stack leaves, roll into a long cylinder, and slice lengthwise to create very thin strips. Mince garlic. Halve baguettes lengthwise.
3
Toast the Baguettes: Brush cut side of each baguette half with ¼ tsp. olive oil. Place on grill or grill pan, cut side down, and toast until lightly charred, 1-3 minutes.
4
Stir together garlic, Champagne vinegar, 2 Tbsp.: olive oil, ½ tsp. salt, and ¼ tsp. pepper in a medium
5
Grill and Crush the Tomatoes: Toss grape tomatoes with 1 tsp. olive oil in a medium until slightly charred and softened, 2-4 minutes. Remove from grill and return to bowl. Using the back of a spoon, gently crush grape tomatoes. Season with ¼ tsp. salt and stir.
6
Toast the Pine Nuts: pine nuts to hot pan and toast, stirring often, until lightly browned, 3-4 minutes. As soon as nuts smell toasted, immediately remove from pan to avoid
7
Plate the Dish: Build tartines by placing a serving of charred tomatoes and mozzarella on a toasted baguette half. Drizzle each tartine with 1 tsp. vinaigrette and garnish with basil and pine nuts. Toss spinach with remaining vinaigrette and serve salad on the side. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Pine nuts toast quickly. Let your nose tell you when they’re done. As soon as you can detect the aroma of toasted nuts, remove them from pan. is used twice. 1 tsp. is drizzled on each tartine and remaining the recipe before you start–we promise it will be time
8
Heat grill pan or outdoor grill over medium-high

Ingredients

Instructions