Friday, May 27, 2011

Open-Face Caprese Sandwiches and Strawberry Walnut Salad

I miss my husband when he is out of town, but there is one thing I look forward to- eating whatever I want for dinner! This week I craved a healthy and delicious light meal made with fresh in-season ingredients. I made an Open-Face Caprese Sandwich with fresh mozzarella, roma tomatoes and basil on top of warm ciabatta bread. The gooey cheese, light garlic flavor and fresh ingredients are a wonderful combination. Along with it I made one of my favorite salads, fresh lettuce topped with crunchy toasted walnuts, crumbled goat cheese and sliced strawberries. Next time your meat-eating husband is out of the house take advantage with this delicious vegetarian meal!

Open-Face Caprese Sandwiches
Crunchy warm bread topped with gooey cheese, tomatoes and basil!

Ciabatta bread
Garlic clove, sliced in half
Roma tomatoes, seeds removed and sliced
Basil, chiffonade
Fresh mozzarella, sliced
Extra virgin olive oil
Kosher salt
Fresh paper

Preheat the broiler. Slice the Ciabatta lengthwise and into 3-4" slices. Drizzle with olive oil and sprinkle with kosher salt. Place under broiler for 2-3 minutes until beginning to brown and get crisp on the edges. Remove bread and reduce the heat of the oven to 375 degrees. Immediately rub bread with the cut end of a garlic clove to impart garlicky flavor. Lay a slice of mozzarella cheese over the bread and bake in oven until it is melted, about 3-4 minutes. Remove from oven and top with sliced tomatoes and fresh basil. Sprinkle with more salt and pepper and drizzle with olive oil. Enjoy!

Strawberry Walnut Salad
Sweet and flavorful, this salad is a keeper!

Green leaf lettuce, or your favorite kind
Strawberries, sliced
Goat cheese, crumbled
Walnuts, toasted in a dry pan until fragrant (about 5-6 minutes)
Kosher salt and pepper

In a large bowl toss the lettuce with just enough of your favorite raspberry or strawberry vinaigrette dressing until lightly coated. Top with strawberries, goat cheese and walnuts. Sprinkle with salt and pepper. Enjoy!

Recipes by Sarah Lang

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