Caprese bites with tangerine fig balsamic
Caprese is one of my most favorite appetizers; I’m happy to eat it as a salad or atop thin-crust pizza. Heck, straight off the cutting board is fine with me too.
For Thanksgiving I wanted a lighter option to sit aside our favorite hot artichoke dip, and having just discovered The Food Nanny‘s recipe for easy French baguettes, I thought I’d throw together these caprese bites. They combine freshly baked French baguettes, mozzarella, Roma tomatoes, tangerine fig balsamic and fresh basil.
The balsamic drizzle is thanks to a bottle of Earth & Vine Tangerine Fig Balsamic I picked up at the Testarossa Winery while on a quick trip to San Francisco. I can’t wait to try the bottle of Blackberry Ginger I still have in the pantry—I’m thinking drizzled over brie during the holidays. Mmm…
Tip: If your balsamic is not thick like a glaze and the bottle does not have a top suitable for drizzling, use a medicine dropper. Works wonders!
Olivia has taken to helping me make the French baguettes and she’s become quite good. (Yes, they’re that easy.) The bread takes less than an hour from start to finish. Love that!
To make these light and delicious caprese bites:
- Slice the French baguette (recipe below). Tip: If you want to make the bread look extra fancy, slice it at an angle.
- Top with sliced mozzarella and Roma tomatoes.
- Chiffonade the basil and sprinkle it on top. (Not sure how to chiffonade fresh herbs? My friend Carrian has a great little post about it here.)
- Drizzle with balsamic. Serve immediately.
Though this appetizer makes a great summer dish, I love how the red tomatoes complement the green basil and couldn’t resist serving it as a holiday dish. Enjoy!
Printable recipe for French baguettes below.
- 1½ cups warm water
- 2 tsp sugar
- 1½ T active dry yeast
- 2 tsp salt
- 3¾ cups flour
- 2 T butter, melted
- Combine ½ cup warm water, yeast and 1 tsp sugar in a small bowl. Let sit 5 minutes until foamy.
- Combine flour, salt and remaining 1 tsp sugar in a larger bowl.
- Add yeast mixture and stir until well combined and dough starts to pull away from the sides. (If dough is too sticky, add a small amount of flour.)
- Remove from bowl to a floured surface and knead until smooth and elastic.
- Divide in half. Roll each half into a baguette and placed in a greased baguette pan or on a greased cookie sheet.
- Score each loaf down the middle, cutting about ¼ inch into the loaves.
- Cover and let rise 20 to 30 minutes.
- Preheat oven to 475 degrees. Brush loaves with melted butter and bake for 10 to 12 minutes or until golden brown.
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