Caprese Fundido
It’s Memorial Day weekend, and so I thought what better way to celebrate such an occasion than with a hot melty bubbly decadent appetizer. You know me well enough by now to know that I really don’t need a specific occasion, let alone a reason, to eat melted cheese on a piece of bread. I can and will do it every single day of my life with no regrets whatsoever. Somehow though, I think the fact that it is a holiday weekend, helps this all go down a little smoother. Somehow I’m not the bad guy forcing you to endure a mountain of melted mozzarella with roasted tomatoes and homemade pesto with endless amounts of flatbread for dipping all for nothing because there is a specific purpose. It’s Memorial Day and how else can we show our patriotism? There is no other way believe me, I’ve checked. So you might as well not even try to fight it. Just give in to all this goodness and whip up a batch this Caprese Fundido this weekend. Your family will thank you, your friends will thank you, but most importantly, you’ll thank yourself.
You can also serve this will crackers, carrot sticks, celery or toasted baguette slices! Anything and everything is good to go here. Nothing is off limits. Well, let’s not get crazy. Let’s keep things within reason.
**Tip: If you notice that there is a lot of oil pooling on the top and you’re put off by it, you can skim it off right before serving! That’s from the pesto and the cheese!**
Caprese Fundido
Equipment
- Rolling Pin
- Baking sheet
- Ramekins
Ingredients
Pesto:
- 2 large bunches fresh basil leaves
- 1 large garlic clove
- 2 tablespoons pine nuts
- 1/4 cup grated parmesan cheese
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup to 1/3 cup extra-virgin olive oil
Fundido:
- 16 ounces pizza dough
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 4 cups shredded mozzarella
Instructions
- Preheat oven to 375°F.
- To make the pesto, combine the basil, garlic, pine nuts, cheese, lemon, salt and pepper. Pulse a few times to chop everything down. While the machine is running, slowly stream in enough olive oil to create a sauce. Taste and adjust seasoning accordingly, adding more salt or pepper as needed. Set aside.
- Cut the pizza dough in half and roll out each half on a lightly floured work surface to about 1/2-inch thick rectangles. Place on a oiled baking sheet. Brush the tops of each with olive oil and season with Italian seasoning. Bake until golden brown and crispy, about 18 to 20 minutes.
- Toss together the cherry tomatoes, olive oil, salt and pepper on a baking sheet. Roast in the oven for about 15 minutes, until soft and slightly charred. Remove from the oven and let cool.
- Spread a little pesto on the bottom of an oven-safe baking dish. Sprinkle with a third of mozzarella cheese on top. Top with half of the cherry tomatoes. Then repeat with some more pesto, more mozzarella, and more cherry tomatoes. Bake until the cheese is bubbly and melted, about 15 to 20 minutes. Remove from the oven and serve immediately with the flatbread. Enjoy!
