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July Recipe

July 24, 2019



Grilled Caprese Salad 


    ½ baguette, sliced on the thick bias

    1 clove garlic, halved

    Olive oil, for drizzling

    Salt and pepper, to taste

    2 small zucchinis, sliced on the thick bias

    4 tomatoes, thickly sliced

    8 oz. fresh mozzarella balls, sliced

    ¼ cup prepared pesto

    Aged balsamic vinegar, for drizzling

    10 fresh basil leaves, thinly sliced 


*Preheat a grill to medium-high heat.

*Rub both sides of bread slices with garlic; drizzle with oil and sprinkle with salt and pepper. Drizzle zucchini and tomato slices with oil, salt, and pepper.

*Grill bread, zucchini, and tomato slices until tender and grill marks appear, 2 to 3 minutes per side.

*Arrange alternating slices of bread, zucchini, tomatoes, and cheese on a large platter. Drizzle with pesto and vinegar. Sprinkle with basil leaves and top with additional salt and pepper, to taste.