Another month, another #WeekdaySupper! Inspired by Family Foodie, we’re offering recipes every day of the week to keep your family happy. In August, one of my favourite things to eat is a caprese salad – the simple combination of perfectly ripe tomatoes, fresh mozzarella and vibrant basil leaves is just gorgeous. But, after the wonderful weather in July, we’ve got a period of cooler, rainy days, which call for something warm at dinner time. Which led me to create this dish: Baked Tomatoes with Mozzarella and Basil.
It’s simply a baked version of a caprese salad, with a few little extras to make it a bit more filling. It is quick and easy to make and would make a perfect side dish to meat, or for a light meal, you could just load up a slice of warm, crusty bread with some of these baked tomatoes to make a sort of deconstructed pizza. Or, to turn the caprese salad on its head, you could serve this, warm, over a bed of spinach and basil leaves.
I added reduced creme fraiche for a creamier dish, along with some spinach leaves and grated cheese over the top – because who can resist golden, bubbly, melted cheese? I used cheddar, because I happened to have it in the fridge, but if you wanted a truly Italian dish, substitute for parmesan.
There is little prep work to do, apart from a bit of slicing and heating the cream, and it only takes 15-20 mins in the oven, making this a great dish for a busy #WeekdaySupper. Enjoy!
Have a look at the other Weekday Supper recipes to give you even more ideas for your whole week: