{Disclaimer: This is a sponsored
post brought to you by Northern California’s Whole Foods Market}
post brought to you by Northern California’s Whole Foods Market}
Tomatoes are something I try growing every summer
in my garden. Unfortunately in Tahoe my yield hasn’t been very big. I’m not kidding.
Last summer I was only able to harvest around five tomatoes! Luckily between
our local farmers market and Whole Foods Market I’m able pick up farm fresh organic tomatoes. These juicy heirlooms are now in season and are also my
favorite. It’s true — I wasn’t paid to say that. I love to enjoy these tomatoes sliced and topped with a slice of mozzarella, olive oil, balsamic,
basil and a dash of salt and pepper. YUM.
in my garden. Unfortunately in Tahoe my yield hasn’t been very big. I’m not kidding.
Last summer I was only able to harvest around five tomatoes! Luckily between
our local farmers market and Whole Foods Market I’m able pick up farm fresh organic tomatoes. These juicy heirlooms are now in season and are also my
favorite. It’s true — I wasn’t paid to say that. I love to enjoy these tomatoes sliced and topped with a slice of mozzarella, olive oil, balsamic,
basil and a dash of salt and pepper. YUM.
Last weekend, you could say, I took
a simple caprese salad to the next
level and made a caprese pesto sandwich. I recently had a very similar sandwich at a
local restaurant and knew I had to recreate it at some point. When Whole Foods
sent me home with fresh juicy heirloom tomatoes I knew exactly what to
make. It wasn’t the same as the restaurant, but it sure was tasty! The heirloom tomato was definitely the shining star!
a simple caprese salad to the next
level and made a caprese pesto sandwich. I recently had a very similar sandwich at a
local restaurant and knew I had to recreate it at some point. When Whole Foods
sent me home with fresh juicy heirloom tomatoes I knew exactly what to
make. It wasn’t the same as the restaurant, but it sure was tasty! The heirloom tomato was definitely the shining star!
Caprese Pesto
Sandwich
Sandwich
Ingredients
Torta
Lettuce, Spinach or Arugula
Mozzarella
Heirloom Tomato
Pesto (Homemade Skinny Pesto)
Balsamic Vinegar
Olive Oil
Directions
Slice torta in half and toast.
Once the torta is nice and
toasted drizzle desired amount of olive oil and balsamic on each side.
toasted drizzle desired amount of olive oil and balsamic on each side.
Next, on one or both sides spread
desired amount of pesto.
desired amount of pesto.
Slice the tomato and mozzarella
into rounds and stack on the bottom half of the torta. I personally like
thicker slices. Season to taste with salt and pepper, add Lettuce, Spinach or
Arugula and top with other torta half.
into rounds and stack on the bottom half of the torta. I personally like
thicker slices. Season to taste with salt and pepper, add Lettuce, Spinach or
Arugula and top with other torta half.
Cut sandwich in half and enjoy.
Love BLTs? Try this twist
from Chef Hollie Greene
of JoyFoodly.com!
I definitely will be making PBTs in the near future.
from Chef Hollie Greene
of JoyFoodly.com!
I definitely will be making PBTs in the near future.
Serves 4
Prep time: 20 minutes
Cook time: 15 minutes
Ingredients:
Heirloom tomatoes, 3-4 (a mix of
colors)
colors)
Peaches, 2
Bacon, applewood smoked, 4 slices
Basil, fresh, approximately 3-4
tablespoons (when cut)
tablespoons (when cut)
Fresh farmer cheese (fromage
blanc or a soft feta), 2/3 cup
blanc or a soft feta), 2/3 cup
Ricotta cheese, 1/3 cup
Olive oil, 1 tablespoon
Salt, ¼ teaspoon
Pepper, ¼ teaspoon
Sandwich loaf bread, gluten free,
4 slices
4 slices
Directions:
Slice tomatoes into rounds.
Cutting around the pit, cut
peaches into two bigger halves. Then slice those halves into rounds.
peaches into two bigger halves. Then slice those halves into rounds.
Cook bacon until crisp. Set aside
over paper towels to cool slightly and absorb any excess oil.
over paper towels to cool slightly and absorb any excess oil.
Cut basil into thin slices or
tear with your fingers.
tear with your fingers.
In a bowl, combine the two
cheeses, about two tablespoons of the cut basil, olive oil, and salt and pepper
with a fork until smooth.
cheeses, about two tablespoons of the cut basil, olive oil, and salt and pepper
with a fork until smooth.
Toast bread under a broiler for
3-4 minutes, or until browned and crunchy.
3-4 minutes, or until browned and crunchy.
To make your PBT, first slather
the cheese mixture on the toast. Next, top with a piece of bacon, then slices
of the peaches, then the tomatoes. You can top the toasts with extra cut basil
to decorate and add an extra kick of freshness.
the cheese mixture on the toast. Next, top with a piece of bacon, then slices
of the peaches, then the tomatoes. You can top the toasts with extra cut basil
to decorate and add an extra kick of freshness.
