Inspired by the beautiful Capri Salad, this lovely antipasti is broiled and served hot.
If you have a favorite vegan mozzarella that tastes great cold, this dish would be wonderful uncooked as well… just like a cold Capri Salad. I would love to get my hands on some Teese to compare, but Daiya’s the only choice in my neck of the woods (so that is what I used). Don’t get me wrong, though; I’m hardly complaining…
*Small disclaimer* the blackish color of the cooked basil is a tad off-putting. Garnish with fresh basil for distraction.
- 2 large, ripe garden fresh tomatoes
- 12 large basil leaves
- 1/2 cup kalamata olives sliced, or olives of choice
- about 1/2 cup vegan mozzarella (a brand that melts!)
- olive oil
- balsamic vinegar
- salt and pepper to taste
Slice each tomato into three large slices. Take one slice of tomato, layer vegan cheese, olives and basil.
Top with second tomato slice, and repeat layering process. Top with third tomato and sprinkle with more vegan cheese and olives. Drizzle with olive oil. Salt and pepper top of tomato stack.
You may need to press down a touch on the tomatoes to make the stack firm on its feet. Some gentle maneuvering will guarantee no slippage while broiling.
Broil for about 7-15 minutes (depending on your broiler) or until cheese is melted. Garnish with fresh basil and drizzle with balsamic. Serve immediately.