Foodie In Florence: From Capri to Clinton

With the not-so-fally temperatures here in Florence and reports of no frosts back home, tomatoes are still up for grabs in the farmers' markets. We can use them in our fall stews and char them up with seasonal chicken or pork roasts, but I'd much rather dive back into summer recipes.

When I think of summer, I think of my trip to the Amalfi coast that included a ferry ride to Capri. How I wish I could go back and have another Caprese sandwich. Then I realized that I can with tomatoes still kickin' in the markets. This sandwich is SO easy, so fresh, and so delicious.

What you need:

A crusty baguette (Crunchy on the outside soft on the inside) 

One medium side tomato, red and ripe

1 Tbs Extra Virgin Olive Oil

1Tbs Oregano

4 leaves fresh basil (if you still have it) or 1 Tbs homemade/store bought pesto

1/4 cup sliced mozzarella 

If you have time to marinate the tomatoes slice them thinly, salt, pepper and sprinkle with oregano to taste, and drizzle with the olive oil. 

To assemble, slice your baguette and drizzle 1 Tbs olive on one side of the bread. This gives great flavor and keeps the sandwich moist. On the same side of the baguette as the olive oil spread on your pesto or fresh basil leaves. On the other side of your bread, evenly spread out your tomatoes and top with salt, pepper, and oregano to taste (If you didn't marinate). Top the tomatoes with your mozz and if you desire, an extra drizzle of olive oil will make it divine. 

The caprese sandwich is ready in moments and is a must-have sandwich if tomatoes are still available. Feel free to mix it up with eggplant, sun dried tomatoes or your favorite fish for a heartier dinner meal.

Buon Apettito!