Saturday, June 29, 2013

Tomato Crumble | Crumbly Caprese Salad

Whats in a name? - said the Bard.

The name doesn't matter as long as the taste is good. Atleast that was the intention whenever I try out something different.




Normally whenever the items tomatoes, mozzarella and basil are there in my pantry the first thing that comes in my mind is a pizza or Caprese Salad. This time I went for the savory crumble with these  though.I had kept the recipe closer to a normal Caprese salad and we can call it a baked crumbly salad.

I had seen this savory crumble in several spaces and was wondering how it will turn out.I love fruit crumbles and have tried several whenever I see the  fruits sitting listlessly in the fridge. This time as well I was not disappointed. The crumble was quick to put together and was tasty. I had followed no specific recipe but went with items that I had in hand and feel free to add your own variations to make the crumble more interesting.

Ingredients:

Tomatoes: 3-4 medium-big, sliced into rounds
Fresh Basil: chopped 2 tbsp+ more for garnish
Salt & Pepper : as per taste

Topping:
BreadCrumbs: 1/2 cup (I used Italian seasoned breadcrumbs)
Mozzarella: 1/2 cup grated
Soft Butter: 1 tbsp (I left it out)

Preparation:

In a big bowl, mix together tomato slices, chopped basil and salt and pepper. Spread as a single layer in an appropriate baking dish. I used a 9.5 ' pie pan.

Mix together topping ingredients and spread over the tomato layer.

Bake in a preheated oven at 350F for about 15-20 minutes until the top starts browning and liquid bubbles on the sides.


Garnish with more basil and serve as an side dish.

The dish was super tasty -I told you I love tomatoes, didn't I? Only confusion was with which main to pair this dish with. In the end, I loved it wrapped within rotis and also as such.


I had slightly deviated from the classic or traditional crumble recipe. I had not mixed up any thickeners like cornstarch or even flour with the tomatoes. These are usually added to absorb excess liquid and prevent boiling over. This went okay for me as I had used breadcrumbs as topping which obviously absorbed whatever excess liquid was there.

Also I completely left out butter and went for just breadcrumbs and mozzarella. I didn't want to increase the fat content. Ofcourse 1 tbsp of butter might not make a big difference and feel free to go for it.You can top the tomatoes with butter crumbled/chopped and then go for the topping.Also fee free to try different flours -oat/wheat/all purpose instead of breadcrumbs.


2 Comments:

Thanks for visiting my Blog

/*TYNT script starts here */ /*TYNT ends */