It was amazing! So many good flavors, a lot of healthy vegetables and surprisingly filling. Caprese salads are definitely something I will keep in mind when I am out at restaurants deciding what to eat. This salad didn't just have your typical tomato, mozzarella cheese and basil, but it also had onions and a vegetable that I am not sure what it was. It might've been a turnips or something along those lines, whatever it was it was delicious!
That inspired THIS...
whole wheat pie crust
2/3 cup fresh mozzarella, sliced
2 tomatoes, sliced
2 cups fresh basil
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
1/4 cup olive oil
-- Preheat the oven to 425 degrees.
-- Blanch the basil leaves for 10 seconds in hot water and then immediately cool in an ice bath. Squeeze out all the water and put the leave into a blender.
-- Add the oil, salt, pepper and garlic to the blender and blend until smooth.
-- Brush the basil oil on the pie crust, top with the slices of cheese and tomato.
-- Bake for about 10 minutes.