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Caprese Toast https://www.metro.ca/userfiles/image/recipes/tartines-caprese-10459.jpg PT10M PT05M PT15M
Pour balsamic vinegar in a non-stick pan and bring to a boil over high heat.Once boiling, turn the heat down to medium and let vinegar simmer.Cook until the vinegar has reduced by about half.Do not cook too much or it will turn into syrup.Rub the cut side of the garlic clove on the toasted bread and then brush with olive oil.Add slices of capicollo.Top with slices of tomato and bocconcini.Drizzle the balsamic vinegar reduction on top.Garnish with fresh basil leaves and season with salt and pepper to taste.
4
3 1 3 3
1/2 cup (125 ml) balsamic vinegar 4 slices ciabatta bread, toasted 1 garlic clove 1 Tbsp. (15 mL) extra virgin olive oil 4-6 slices of capicollo ham 2 medium-sized tomatoes, thinly sliced 16 slices bocconcini cheese 2 Tbsp. (30 mL) fresh basil leaves salt and freshly ground black pepper to taste
Caprese Toast

Caprese Toast

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4
toasts
0:10
Preparation
0:05
COOKING
0:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 ml)
    balsamic vinegar
  • 4
    slices ciabatta bread, toasted
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    SELECTED VARIETIES, SELECTED SIZES


  • 1
    garlic clove
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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    SAVE $3.00
    BERTOLLI OLIVE OIL

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    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 4-6
    slices of capicollo ham
  • 2
    medium-sized tomatoes, thinly sliced
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    $1.99 ea. or /lb

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE, 1.99 EA. TOMATOES ON THE VINE PRODUCT OF ONTARIO, 1.99/lb, 4.39/kg


    GRAPE TOMATOES

    GRAPE TOMATOES

    $2.99 ea.

    283 g PRODUCT OF ONTARIO


  • 16
    slices bocconcini cheese
  • 2 Tbsp.
    (30 mL)
    fresh basil leaves

  • salt and freshly ground black pepper to taste
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    3 PK PRODUCT OF ONTARIO ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.


Imprimer ma sélection

Preparation

Pour balsamic vinegar in a non-stick pan and bring to a boil over high heat.

Once boiling, turn the heat down to medium and let vinegar simmer.

Cook until the vinegar has reduced by about half.

Do not cook too much or it will turn into syrup.

Rub the cut side of the garlic clove on the toasted bread and then brush with olive oil.

Add slices of capicollo.

Top with slices of tomato and bocconcini.

Drizzle the balsamic vinegar reduction on top.

Garnish with fresh basil leaves and season with salt and pepper to taste.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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