The Colors in Caprese

This is not new earth shattering information that I love anything caprese. Tomatoes, basil, fresh mozzarella and balsamic are a few true loves of my food life. Not only do I want to share with you my latest crazy caprese creation, but I want to share with you the nutrition know how of how this combination is extremely healthy for you. 

This spectacular components of food carry an enormous nutrition punch. Let me take you back to basics of MyPlate. MyPlate is an easy way to create balance and portion control when it comes to meals and snacks. When you eat within these simple guidelines, you are creating harmony with your nutrients, both macro and micro.  When there is a balance of food groups and nutrients, your body performs at its peak, you fill content and fuller longer and you are able to maintain a healthier weight. The more color on your plate, the more nutrients available to distribute to your whole body. 

When planning meals, here are some easy guidelines using MyPlate:

1. Protein at every meal and snack as your most important food group.
2. Meals should have 3 of the 5 food groups (with 1 always being protein).
3. Snacks should have 2 of the 5 food groups (with 1 always being protein).
4. A portion size of any food group is generally the size of YOUR OWN fist. (sorry, you cannot borrow a friends fist that is bigger so you get more pasta on your plate).

These guidelines are simple, portable and able to be executed anywhere and everywhere, including restaurants, convenience stores, the ball park and anywhere you travel to.  Cue the caprese!

For my perfect MyPlate summer meal, caprese covers all the rules.

Protein:  Fresh Mozzarella
Vegetables:  Tomatoes and Basil
Grains:  Bread

You can find a wealth of information on MyPlate from calorie needs, meal planning, what foods fall in each food group and more here.  If you still have more questions or would like more individual help, I am your girl and you can contact me anytime!

Now it's time to drool and get hungry.....

For my sandwich, I chopped, seasoned and cooked down some fresh garden tomatoes. Feel free to use canned seasoned tomatoes or jarred pasta sauce. All forms of concentrated tomatoes are very healthy. Just be cautious of sodium and sugar. Many of your jarred pasta sauces have a lot of extra sugar, so I tend to use canned, lower sodium seasoned tomatoes. 

I warmed a pan over medium heat and sprayed my Italian bread with a little olive oil spray on both sides. Use a nice sturdy bread and always go for an whole grain option if it is available. Another favorite of mine is sourdough because it browns nicely and the sourdough flavor compliments the sweetness of the tomatoes and basil. Before adding the tomatoes to the bread, I let the bread warm up for about 2 minutes. 

After the tomatoes are added, generously place fresh basil leaves on top, sprinkle a little freshly grated parmigiano-reggiano cheese to intensify the flavor and a pinch of cracked black pepper. Let the open face sandwich continue to warm for about 1 minute. 

While that is warming, slice room temperature fresh mozzarella in very thin slices. Room temperature and thin slices are very important because your bread is almost toasted perfectly and if your cheese is not room temperature and sliced thinly, it will not melt nicely. Combine the halves in the pan and finish cooking for about 2 more minute. If you tend to get a little crazy with your cheese, as I sometimes do, that is ok. You can always finish it off in a warm oven to melt the cheese a little more. 

My perfect summer meal would not be perfect without a side of cherries. I also dipped my summer sammie in a little balsamic vinegar and it was dreamy!  Who knew something that seemed so indulgent could be MyPlate perfect?

~Crazy

Throwing It Out There Thursday: Bruschetta

          

Cool and I have been a little off on our posts these past few weeks and will be for the month of August, so hang in there with us!  Today I am beyond ecstatic to share with you my favorite dish: bruschetta. Ok, so did you know bruschetta is defined as toasted Italian bread dipped in olive oil?  The tomato and basil mixture is just a "side" to the bread. When making bruschetta all you need is toasted bread and the possibilities of what it is served with is endless. I could live off bruschetta, no joke. If it's on the menu, I am ordering it. I make it at least once a week all year around because your sides can be seasonal. Today I am sharing with you my seasonal take and how I am eating my bruschetta this week. 

I start off with simple and fresh ingredients. My twist is using fruit in my tomato mixture.

I chose to dice up ripe plums and nectarines. I just cut the flesh around the pit so I am left with nice and flat pieces of fruit. 

Tomatoes mean summer and heirlooms are so abundant and sweet during this time of year, you must try them. They come in a variety of colors and sizes.

I chose the baby heirlooms because I wanted a variety of color for my bruschetta. 

Once the fruit and tomatoes are diced, I mix them all together. 

Spray the mixture with Hy-Vee Olive Oil Spray or mix with 2 tbsp of olive oil. Course ground salt and pepper to taste. 

Now, fresh mozzarella is a must when making bruschetta. I use the pearls, or marble sized balls of fresh mozzarella. Can't find them, no problem, you can always slice and dice a package of mozzarella. 

Gently mix the mozzarella in with your fruit and tomato mixture. Set aside. (This mixture doesn't keep well, make the right amount for you or your guests to consume that day).

Now comes the bruschetta part. Pre-heat your oven to low broil.  Grab yourself a cookie sheet and a loaf of fresh Italian bread, cutting into 1 1/2" slices.

Make crouton size pieces from each slice. Big or small, it's your choice! 

Spray with olive oil or a nonstick cooking spray and sprinkle with fresh cracked pepper.  Place in over and broil until a soft golden brown, about 3 minutes. 

Here comes my favorite trick again for pretty herb ribbons. Take individual basil leaves and place on top of each other. Roll the leaves together. 

Then chopped the rolled basil to create thin ribbons.  It is bruschetta confetti!!!

Time to make it pretty. I like to use martini glasses for a fun presentation. Place 5-7 croutons in the martini glass.

Top with the fruit and salsa mixture. 

Sprinkle the bruschetta confetti on top.

Then drizzle a pre-made balsamic glaze over all the deliciousness. It looks exactly like chocolate syrup. You can easily find this glaze by the vinegars in the grocery store. 

There you have it!  My bruschetta obsession for the week!  Feel free to use any fruit you have in the house, berries work great with tomatoes too. I love the sweetness of the fruit, tomatoes and glaze blended with the savory flavors from the cheese, cracked pepper and salt. 

You will probably periodically see more of my bruschetta obsessions but make sure to take advantage of this delightful dish during the bounty of produce in the  summer months. 

-Crazy