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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.
So let’s talk about these nachos.
They really are like a french meets italian nacho and they are obviously good.
Simple, but so good. I think that caprese has to be one of my favorite summer type of dish. I am pretty sure I eat it in one form or another almost everyday throughout the summer. 
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.
Caramelized Blistered Tomato Grilled Toast Caprese Nachos with Balsamic Glaze
Servings: 6 Servings
Calories Per Serving: 206 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 inch whole grain baguette sliced into thin 1/4 slices
- 2 tablespoons olive oil
- 1 pint grape tomatoes
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces fresh mozzarella sliced
- 10 leaves fresh basil julienned
Balsamic Glaze
- 1/2 cup balsamic vinegar
- 1 tablespoon brown sugar
Instructions
- 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.
Do you roast/grill the basil too? I don’t see it in the instructions.
Hey there! The basil is just for topping 🙂 xxTieghan
I saw this picture on tumblr and a link to the recipe (this is one of the reasons I love tumblr) and decided to try it. I did it yesterday to my big family, and even the little ones enjoyed it…it was like WWIII to see which one of us ate the most quantity! Just delicious. Thank you!
THANKS!!
OMGreatnesss. I luuurrrvveee anything Caprese… caprese pasta, Cibatta, bake, and even just plain salad, and I could serve balsalmic/reduction with ANYTHING :-). This is Def going on my Weekend list. Thank you
Thank you! Hope you love this!
OOOhhh Wow, Just to let you know, I made this weekended, Unfortunately could not find Baguette, so used a light sourdough loaf, and it was still AMMMMAAZZZIINGGG, even tha Man had some, YUMMY
So happy you loved them! Thanks!
Looks beautiful and can’t wait to make this! Tomorrow! Or maybe today.
Thanks Cynthia! Hope you love this!!
I made these for family and friends the other day and they were AMAZING! I now keep the balsamic reduction in my fridge at all times. Thanks for another fabulous recipe!
Oh yay!! So happy you guys loved these!
Goodness, gracious. Italian nachos! I love bread in all forms, nachos included and I love this idea. I’d have to dump my little skillet in a big bowl and go in face-first! I
Haha! Thank you so much, Nikki!
This looks SO good! TFS!
Pam
@ http://www.pjstreasures.blogspot.com
Thank you so much, Pam!
This is so fun and creative Tieghan! Not to mention yummy 🙂
Thank you! You are too nice!!
What a creative, beautiful presentation with incredible photos. I just pinned this recipe on my “must try” board. Thanks for sharing this recipe on Marvelous Mondays.
Michele
Thank you so much, Michele!
Yep. I really need these in my life! Caprese is one of my all time favorite things, and the mere thought of this dish has me drooling. YUM!
hah! Thank you, Katie!