Apple, Gouda & Mozzarella Toast

APPLE, GOUDA & MOZZARELLA TOAST

(This are estimated measurements! Easy to adjust according to the # you make)
4 slices whole wheat with grains bread
3 Tblsp butter, melted
6oz fresh mozzarella, cut into slices
1 honey crisp (or Fuji) apple, cut into thin slices
2 (sandwich size) slices of Gouda cheese

• Turn on the broiler, normal heat.
• Baste one side of bread with butter. Place on a cookie sheet, butter side up. Broil bread until lightly toasted and brown (less than 1 min).
• Turn bread over, baste with more butter. Place 2 slices of mozzarella cheese on each piece. Broil until cheese is slightly melted (about 30 seconds).
• Lay slices of apple on top of mozzarella cheese, and top with 1/2 slice of Gouda cheese. Broil until Gouda cheese is melted (less than 1 min).
• Serve immediately. 

Caprese-Style Grilled Chicken

CAPRESE-STYLE GRILLED CHICKEN

2 tblsp red wine vinegar
1 garlic clove, minced
1 tsp Dijon mustard
1 tsp fresh mint, chopped
1/2 tsp salt
1/4 tsp black pepper
3 tblsp olive oil
3 tomatoes, seeds removed and cut into bite-sized pieces
1/4 cup fresh basil, torn into small pieces
4 boneless, skinless chicken breasts
3 oz shredded mozzarella cheese
3 oz angel hair pasta, cooked according to package

• Whisk together vinegar, garlic, mustard, mint, 1/4 tsp salt, and 1/8 tsp pepper. Gradually drizzle in olive oil, whisking constantly so mixture emulsifies.
• In medium bowl, combine tomatoes, basil and 3 tablespoons of the dressing. Cover and set aside.
• Heat grill to medium-high heat, and lightly coat with cooking spray.
• Brush chicken with remaining dressing and season with remaining salt and pepper. Grill 5 to 6 minutes per side or until the middle is no longer pink (160 degrees F).
• Scatter cheese over top during last minute of cooking.
• Toss cooked pasta with half of the tomato salad. Serve with chicken and remaining tomato salad.

recipe from Family Circle Magazine July 2012 Edition

Caprice Salad

A very easy and delicious way to add a "salad" to your dinner! Also perfect for a simple lunch or brunch!

CAPRICE SALAD

Large tomato
6 leaves of fresh basil for each tomato
Fresh mozzarella cheese
Olive oil for drizzling

• Slice the tomato up, not cutting all the way through.
• Place a thin slice of mozzarella cheese and basil leaf in each cut.
• Lightly drizzle with olive oil.

Enjoy!!

Eggplant Parmesan

My in-laws also brought with them big, fresh, gorgeous eggplants! I didn't really know what to do with them, so they suggested making the traditional "eggplant Parmesan." I was pretty skeptical about it, but I tried it. And I was SO glad I did. Sorry the pictures aren't that great, it was a rainy day so I had no natural light for it..don't let that scare ya away =D

EGGPLANT PARMESAN
Click HERE for printable recipe

Ingredients:
2 large eggplants
kosher salt
28 oz whole peeled tomatoes (I used the ones we just canned--eggggggcellent!)
1 garlic clove, minced
olive oil
freshly ground black pepper
1/2 cup all purpose flour
1/2 cup fine dry breadcrumbs (*I made my own, and so glad I did! See note below)
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced to 1/4 inch rounds
1 cup grated Parmesan cheese
1 packed cup fresh basil leaves (these were from  my garden as well)

Directions:
Prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to taste and set aside.

Cut eggplant lengthwise into 1/4 in slices.

In a wide shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl.

Place a large deep skillet over medium heat, and pour in a half inch of olive oil. When oil is shimmering, dredge the eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.

Preheat oven to 350 degrees F.

In the bottom of a 9x13-inch glass baking dish, spread 1 cup of tomato sauce. Top with 1/3 of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with 1/3 of the Parmesan and half the basil leaves.

Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan  and all the remaining basil. Add remaining egg plant and top with the remaining tomato sauce and Parmesan.

Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temp for about 10 minutes before serving.

Serves 8.

**for fresh breadcrumbs, put a few slices of white bread in your food processor and pulse until its at the consistency you'd like. If you plan ahead enough, toast and let them cool first.

close-up picture of the cooked eggplant

recipe adapted from Simply Recipes http://simplyrecipes.com

Click HERE for printable recipe

Other Eggplant Parmesan recipes from blogs I like and follow
Skinny on a Dime Allrecipes.com Cooking with Libby Cooking light

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