Real Food For Families

Biscuit Caprese Salad

on March 15, 2013


In the rare event that you happen to make biscuits and then in the even more rare event that there happen to be leftover biscuits…you might discover that they are just not the same the next day. There is nothing like warm, flaky biscuits fresh out of the oven…but if they are still around the next morning…they have a tendency to be a bit lacking. Here is a perfect way to use them for breakfast or lunch. Turn them into a Caprese Salad. This is so good, that now whenever I make biscuits, I hide a couple so I’m sure to have them on hand for one of my favorite lunches the next day.

Biscuit Caprese Salad (serves 1 to 2)
~1 or 2 left over biscuits, cut up into 1 inch pieces
~1 large Tomatoe or a handful of cherry tomatoes, chopped
~1 to 2 tablespoons of balsamic vinegar (or whatever vinegar you have on hand)
~Olive oil
~Salt and pepper to taste
~1/2 teaspoon of dried basil or a few torn fresh basil leaves
~1/4 to 1/3 cup shredded mozzarella cheese (or cut up a cheese stick)

1. Place the biscuit pieces on a baking sheet covered with foil
2. Scatter the tomatoes over them, drizzle on a bit of olive oil, and sprinkle with the vinegar, salt and pepper, and dried basil (if using fresh basil, scatter it over the salad after you’ve heated it).
3. Top with the mozzarella cheese and place under the broiler for a few minutes until the cheese is melted. I usually just put everything on a piece of foil and heat it in my toaster oven if I am just fixing a small portion for myself.



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