Crispy Caprese Stack
Tomato, basil, and mozzarella have got to be one of the most winning combinations of all time. And there's no better time for caprese than Summer, celebrating the season's best tomatoes and most flavorful basil. This twist on the classic is what would happen if you were to cross mozzarella sticks with classic caprese. The result is gooey, crunchy, melty, cheesy deliciousness.
Crispy Caprese Stack
makes 4 stacks
8 oz fresh mozzarella ball, sliced into 1/4 in rounds (about 8 slices)
2 c bread crumbs
1 c panko bread crumbs
1/2 t dried oregano
1/2 t garlic powder
1 t salt
2 eggs, lightly beaten
4 T coconut oil
2 T olive oil
2heirloom or roma tomatoes, sliced into 1/4 in slices
handful fresh basil
balsamic glaze
course sea salt, such as Jacobsen
Pat the mozzarella slices dry on paper towels to remove any excess moisture. Mix together the breadcrumbs, panko, oregano, garlic powder, and salt in a medium bowl. Lightly beat the eggs in another bowl. Heat a skillet over medium high heat and add the coconut and olive oil.
Dip the mozzarella slices in the egg, then the breadcrumb mixture, and repeat once more so the slices are double-coated in breadcrumbs. Repeat with the rest of the mozzarella. Add the slices to the skillet and cook about a minute or two on each side, until golden brown and crispy on the outside. Remove from the skillet and drain on a paper towel. Assemble the stacks by alternating two layers of mozzarella, two tomato slices, and fresh basil leaves. Drizzle with balsamic glaze and sprinkle with course sea salt.
Serve with a simple salad of arugula or baby kale tossed in lemon juice and olive oil.
