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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Everyone knows there's no salad like a Caprese salad on a hot summer day. Fresh-picked basil and tomatoes with just a hint of seasoning. I always use a whole spelt loaf when I make this recipe. The notes of the spelt combine perfectly with the light/summery flavors of the other ingredients. Very earthy. Also, fresh ground pepper and chunky sea salt make this dish pop even more. Muah! Ingredients:
8 slices artisan-style whole wheat bread |
2 tablespoons white truffle oil, or to taste |
1/2 pound buffalo mozzarella, thinly sliced |
1/2 cup fresh basil leaves, or to taste |
1 large heirloom tomato, thinly sliced |
coarse sea salt and ground black pepper to taste |
Directions:
1. Drizzle each slice of bread evenly with truffle oil and cover 4 bread slices with slices of buffalo mozzarella cheese, basil leaves, and tomato slices. Season to taste with sea salt and black pepper. Top each sandwich with a remaining bread slice.
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