I made insalata caprese yesterday and I have leftover ingredients. What should I do with them?!


Question:

I made insalata caprese yesterday and I have leftover ingredients. What should I do with them?

I have lots of fresh mozzarella left over, some grape tomatoes, and a little basil as well. (I also have your average ordinary assortment of pantry ingredients, and if I get a great idea from one of you people, I'd be willing to pick up one or two items at the store.) The point is to make sure that what I've already got doesn't go to waste. I don't feel like eating caprese salad 2 nights in a row, so...what can I do that puts a different spin on these ingredients? I'd prefer a recipe you've made yourself and like, rather than a link. If you can help, I'd be very grateful!


Answers: Can you give them to the neighbors? I think you would be happier.

Or you could make a Fresh Tomato Sauce: quarter the tomatoes, add s&p, the basil chopped, and some olive oil ...leave at room temp for about 2 hours, then serve it with fresh Parmsan over hot pasta ...(no cooking for sauce = 'fresh') ... get some Italian bread .... Make a pizza with them- get a pre-made crust or make your own and spread on some pesto (or just olive oil) and layer on the tomotoes, basil, and cheese. Yummy. make a marghartitta pizza! how about bruschetta? toast up some bread, rub a garlic clove on it. chop your tomatoes up small and mix up with some olive oil and balsamic vinegar (or don't, just the tomatoes are fine). top with sliced mozz and a basil whole basil leaf or chop that too. bake until cheese is melted. enjoy! i make it all the time! Pizza margherita, or an omelet sure thing ! get nice loaf of crusty bread. roast the
tomatoes basil olive oil few cloves of garlic @450
for 20 min. make a confit or concasse. spread
on halved bread top with mozzarella and broil or bake
till. cheese is melted. add a vegetable as an accompaniment Sounds like a great filling for an omelet or topping for a home-made pizza. Halve the grape tomatoes. Add some mushrooms, if you like.

I also make a hot spinach recipe with grape tomatoes, basil, mushrooms, sliced red or Vidalia onions and Parmesan cheese. Maybe you could call it a hot spinach salad. I just call it spinach, mushrooms and grape tomatoes.

Mix up a vinaigrette (3:1 olive oil:red wine vinegar).

I use baby spinach, or regular spinach with the ribs removed and torn into pieces. Tear the basil leaves in half, too, if they're large. Saute mushrooms briefly, then add leaves and onions and tomatoes and saute some more, again, just briefly (until the leaves are barely wilted). You want the tomatoes and onions to warm, not cook. Remove from heat. Give the vinaigrette one last shaking/beating. Drizzle/toss veggies with a tablespoon or two of the vinaigrette and top with grated Parmesan. Serve.

I also make a variation of this with either a very thin Parmesan cheese sauce or half-and-half and grated Parmesan cheese instead of a vinaigrette. When I do that, I usually leave out the onions.



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