Thursday, June 23, 2011

How to Make an Afternoon Snack

Today I had chunky peanut butter and graham crackers for breakfast. Whenever I have peanut butter, I tend to overeat. Something about it is just so tasty that I keep putting it in my mouth well after my stomach has told my brain to cut it out. Due to my 9:30 breakfast and massive consumption of peanut butter, I wasn't hungry again until 2 or so.

I checked the fridge for some leftovers, nothing. Checked the pantry for a quick dinner, nothing. What we did have was cherry tomatoes and two day old french bread that needed eating and an overabundance of basil from our basil plants. (Side note: Al isn't a fan of basil, so I don't cook with it much. I usually shred it and pair it with some parmesan covered popcorn.) Ah-ha! I could make caprese salad on toast. Here's what I did:

  1. Sliced the french bread
  2. Shredded basil leaves (we have green basil and amethyst basil)
  3. Diced the cherry tomatoes
  4. Mixed the basil leaves and tomatoes with some balsamic vinegar, extra virgin olive oil, and garlic salt
  5. Buttered the bread and put it in the oven for a couple minutes at 255 degrees
  6. Removed bread from oven and sprinkled with garlic salt
  7. Added basil/tomato mixture to tops of bread
  8. Baked for two more minutes
  9. Topped with swiss cheese (all out of mozzarella!)
  10. Baked for two more minutes
  11. Remove from oven and eat!




I think I will call these caprese toasts. I was surprised at how fast I could whip up such a tasty treat! If only Al would have helped me eat the eight caprese toasts I made :) Maybe I'll have these as my next appetizer. Would you like that?

Happy Toasting!
--Am

3 comments:

  1. Y U M !!!

    These would be perfect for a little cocktail party too!

    Great inspiration :)

    Virginie ♥

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  2. Sounds great and can't wait to try!!!Tony

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  3. What a great idea! I should have them at my next function!

    ReplyDelete