Hot Caprese Salad - Low GI Recipe
This is a delicious side dish losely based on the famous Caprese Salad.
Ingredients
- 1 dry pint of mixed cherry or grape tomatoes
- Very small low-fat bocconcini cheese (often called the mini mini variety) or bocconcini cut into roughly 1/2" cubes
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1 garlic clove finely minced.
- Preheat oven to 350F.
- Cut larger tomatoes in half. In a small baking dish, mix tomatoes, olive oil, vinegar, and garlic.
- Bake for 30 minutes. Add cheese and bake for about 3 more minutes until cheese is warmed, but not completely melted.
Recipe Notes
- I like using a variety of diffent colour mixed tomotoes. If you can get fancy heirloom varieties, all the better.
- Bocconicini cheese is similar to traditional Italian mozzarella cheese. It is traditionally made from the milk of water buffaloes, but nowadays it is usually made from a mixture of buffalo and cow's milk or plain cow's milk. Mozzarella sold in Europe is usually of the traditional Italien variety and is an unripened cheese very similar to bocconcini. It can be used interchangebly North-American mozarrella, however, is nothing like bocconcini and makes a second rate substitute in this recipe.
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