Tuesday, April 24, 2012

Roasted Zucchini "Caprese"


Basil, tomatoes and mozzarella.... say no more!!!! I made this as a snack but it would be a great side dish too, especially when zucchini is in season.

2 small zucchini, sliced longways
10 cherry tomatoes, sliced in half
1 oz of fresh mozzarella, cubed (but really who are we kidding, use as much as you want!)
few basil leaves, sliced in ribbons
olive oil
salt
pepper
balsamic vinegar, optional

Heat your oven to 450 degrees.

Slice your zucchinis longways and place them on a baking sheet, covered in foil, skin side down. Sprinkle with a little salt, pepper and a drizzle of olive oil. Roast them in the over for 10-20 minutes until cooked. (I used a toaster oven that took 20 minutes, but I don't trust it is working correctly.)

Top the roasted zucchini with the tomatoes and mozzarella cheese.  Place them back in the oven for 5 minutes or until the cheese is melted to your liking.

Drizzle with a little balsamic vinegar, if you like, and top with the basil.

Monday, April 16, 2012

Lemon-Pepper Asparagus Cheese Toast

I recently bought a large bunch of asparagus and have been trying new ways to eat it. Here is a really tasty 10 minute snack perfect for the toaster oven. 

Bread
Any Melting Cheese (Mozzarella, Colby, Jack, etc) 
Garlic Clove
Asparagus, sliced in half long ways (I use 2 stalks per toast)
Lemon Pepper

Toast your bread. While it is toasting slice enough cheese to cover the bread. 

When it comes out of the toaster, rub the hot toasted bread with the garlic. Top the bread with cheese, asparagus and lemon pepper. Put the bread on a baking tray and place under the broiler for 5 minutes. Make sure to watch it so the cheese doesn't burn.