http://www.cooklocal.com/?p=1277 Cook. Eat. Live. Local. Mon, 06 Sep 2010 05:02:14 +0000 hourly 1 http://wordpress.org/?v=3.0.1 http://www.cooklocal.com/?p=1277&cpage=1#comment-753 Nic Sat, 11 Jul 2009 21:26:12 +0000 http://www.cooklocal.com/?p=1277#comment-753 This baked Caprese is great also if you use fresh mozzarella two or three days old when it is a little drier. Maybe you have leftovers in the fridge? Use them, so you don't have to throw them away! Instead of salt, you may think of adding shaved Parmigiano Reggiano. The combination of mozzarella and Parmigiano taste really good together. Also, if you like prosciutto, you can add at the last minute, once the dish is out of the oven. This baked Caprese is great also if you use fresh mozzarella two or three days old when it is a little drier. Maybe you have leftovers in the fridge? Use them, so you don’t have to throw them away! Instead of salt, you may think of adding shaved Parmigiano Reggiano. The combination of mozzarella and Parmigiano taste really good together. Also, if you like prosciutto, you can add at the last minute, once the dish is out of the oven.

]]> http://www.cooklocal.com/?p=1277&cpage=1#comment-736 Lu Wed, 08 Jul 2009 18:28:16 +0000 http://www.cooklocal.com/?p=1277#comment-736 My greek friend makes something similar: substitute mozzarella for feta, add red pepper, change basil for oregano. It's also really good. My greek friend makes something similar: substitute mozzarella for feta, add red pepper, change basil for oregano. It’s also really good.

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