Yes, this is real.
Caprese nachos are a real thing.
A real, cheesy, hot, crunchy, tomatoey, fresh basily thing.
Also a twenty-minute thing.
Also a no oven, no heating up the house thing too, if you choose.
Normally the whole heating up the house in the summer thing is no big deal to me and I don’t typically understand why people make such a fuss about using the oven in the summer, but now that I have been in South Carolina for a day I understand completely.
I mean, whoa. You guys are not kidding down here. The humidity is insane, but the humidity plus the sun plus the 90 degrees temps. It is darn hot down here.
I mean, I am still loving it, but I am definitely thinking the grill is the way to go down here.
They really are like a french meets italian nacho and they are obviously good.
Now let me rant about my beef and tomatoes.
Ninety percent of the time I only buy tom-tom tomatoes (or grape or cherry or whatever else you may call them). I almost never buy the beef tomatoes and only occasionally buy Roma, but only when they are in season and so gosh darn good. I would love to by the heirloom tomatoes, but honestly I just can not justify spending that much for tomatoes that I could scarf in less than a minute. I love the multi colored grape tomatoes, but again they are a little pricey to be buying every week.
So why do I stick to the grape tomatoes? Because in my opinion they have the best flavor. Unless I am picking the tomato off the vine, I still have yet to have an amazing beef steak tomato. The flavor of the grape tomatoes are normally pretty reliably good, especially if they are the really small ones. I can always count on the small ones.
I know, I am a freak about my tomatoes and I also know lots of you are probably going to disagree with me, but this is just my experience with tomatoes.
Plus, I really love just popping those juicy things in my mouth.
I have been known to eat pints ate a time. Like just the tomatoes, nothing else, not even any salt.
Okay, now these are not normal nachos with tortilla chips.
I mean, I am sure that would be good, but the grilled (or toasted) bread is 100x better. I mean I am pretty sure most of you would be cool with eating just the grilled bread. Grilled bread is a new favorite food of mine, can’t believe how good it is.
But really, I think you know this whole thing is good.
If you love caprese this is for you. If you love melty mozzarella cheese this is for you. If you love grilled bread or even toasted bread this is for you. And if you love tomatoes and basil this is for you.
Basically, there is not really anyway it can’t be for you.
- To make the balsamic glaze add the balsamic vinegar and brown sugar to small sauce pan and simmer until reduced by half. This should take about 10 to 15 minutes. Remove from the heat and set aside until ready to use.
- Preheat your grill to high heat or preheat your oven to 450° degrees F.
- Add the tomatoes to a bowl and toss with 1 teaspoon olive oil, honey, salt and pepper. If your grape tomates are small enough to fit through the gates of your grill thread them on skewers. Or you can also roast them in the oven for 10 minutes until lightly charred
- Place the baguette slices on a greased baking sheet and brush each side of the bread with a little olive oil and a sprinkle of salt and pepper.
- Grill the tomatoes for about 8 to 10 minutes and the baguette slices for about 3 minutes per side. Or you can toast the baguette slices in the oven on a baking sheet for about 5 minutes and the tomatoes in the oven for 10.
- Preheat the broiler to high.
- In personal oven safe dishes or a pan or sheet, place a few slices of toasted bread, then a few slices of fresh mozzarella and then a handful of tomatoes. Repeat so you make about three layers. Broil for 1 minute or until the cheese is melty.
- Drizzle with balsamic glaze.
Unless of your course you are one of my brothers.