First off, let me apologize for the significant reduction in the frequency of posting on this blog. We began a new business venture last year and that has taken up a lot of my bandwidth. I will continue posting here but the frequency will be 1-2 posts a month.
This recipe was born really out of the desire to use up ingredients that were in the fridge. As you know, we are big fans of pizza in our house and lately we have switched to using grape/cherry tomatoes for Margherita Pizza since you can then get bite sized tomato pieces everytime you eat a slice. Plus, the flavor is actually pretty good. The idea came from, believe it or not, a railway station pizza from “Alice” in Florence (that was probably the best pizza I had in Italy). Anyway, after the last pizza session, there were a lot of tomatoes left over, as was a significant amount of goat cheese from the Kale Cranberry Salad (recipe here) and some french bread.
NOTE: Before I get the purists riled up, let me state this is not a Caprese sandwich. A true Caprese uses Mozzarella, Tomatoes and Basil. However, it definitely is a close cousin to it.
Anyway, back to the story – when life gives you cheese, tomatoes and bread – you make sandwiches. Which is exactly what I did. I made a little salad using Grape Tomatoes and then using Goat Cheese, made a sandwich. The result was pretty good and well worth a try. The salad was simple – Grape Tomatoes (sliced in thirds), Extra Virgin Olive Oil, shredded Basil leaves and some salt and pepper. The bread was a French Baguette and the cheese was Chevre.
Give it a try. I think you will like it.