0
Follow Us
0
0

No products in the cart.

Mediterranean Diet Recipes

Caprese Stuffed Tomatoes

Indulge in these warm, melty Caprese Baked Tomatoes, layered with low-moisture mozzarella and topped with a crispy panko basil topping infused with fresh lemon zest and garlic. This dish brings together the comforting flavors of ripe tomatoes, creamy cheese, and a zesty, herby breadcrumb crust that adds the perfect crunch. Finished with a drizzle of extra virgin olive oil, it’s an irresistible combination of textures and flavors that’s perfect as a side dish, appetizer, or even a vegetarian main. Simple, fresh, and absolutely delicious!

Serves 4-6

  • 2 cups cucumber, diced (cold)
  • 2 cups tomatoes, diced (cold)
  • 1/4 cup red onion, finely chopped (hot)
  • 1/4 cup fresh parsley, chopped (hot)
  • 1 tsp dried mint (hot)
  • 3 tbsp lemon juice, fresh (cold)
  • 1 tbsp olive oil (hot)
  • 1 tsp kosher salt (hot)
  • 1/2 tsp black pepper (hot)
  1. Dice the cucumbers and tomatoes, and finely dice the red onion into a medium bowl.
  2. Add chopped fresh parsley, and dried mint to the salad.
  3. Add fresh lemon juice, salt and pepper and mix to combine.
  4. Next, drizzle the olive oil over the salad and give it a final toss.
  5. Taste again for salt and pepper.
  6. Serve immediately

Ingredients:

  • 6 extra large tomatoes
  • 12 oz. low moisture mozzarella
  • 3 garlic cloves
  • 1 1/2 cups panko bread crumbs
  • 1/2 cup fresh basil

For Hollandaise Sauce:

  • 1 lemon, juiced & zested
  • 4 tbsp extra virgin olive oil
  • 1 1/2 tbsp kosher salt
  • 1 tsp fresh cracked black pepper
  • 1 tbsp oregano

Directions:

  1. preheat oven to 400 degrees F.
  2. rinse tomatoes and begin preparing them for the stuffing by removing the tops and seeds inside. Drain off the excess tomato liquid and arrange together on an olive oil greased baking dish.
  3. Season with extra virgin olive oil, kosher salt, fresh ground black pepper, and oregano.
  4. Dice mozzarella into 1/2 inch cubes and stuff them inside the tomatoes, leaving some space for the bread crumb topping.
  5. For the topping, place your panko bread crumbs in a bowl. Combine with minced garlic, and a dash of salt and pepper. Mix to combine and place a bit of the topping in each tomato on top of the mozzarella.
  6. Drizzle the tomatoes with a little drizzle of olive oil then bake in the oven uncovered for approximately 20 minutes or until golden brown and the cheese looks melted and soft to the touch.
  7. For the basil lemon tapenade, add your basil chiffonade, lemon juice, lemon zest, 2 tbsp of extra virgin olive oil, a dash of salt, and pepper and mix to combine.
  8. When the tomatoes are sizzling hot out of the oven, top it with the basil and lemon topping. Serve and enjoy!

Subscribe and Like to Follow Our Channels