Caprese Shortcakes
I tend to walk from our neighborhood farmers market , every Wednesday with bags full of fresh fruits and vegetables , all summer long. I found some beautiful pencil asparagus and and gorgeous heirloom tomatoes this week. Every time I find tomatoes like that, I tend to lightly dress them with some salt and pepper and serve over a slice of grilled baguette with some fresh mozzarella and basil. With the asparagus , grilling is the way to go! Leftover grilled asparagus can be easily transformed into a Stromboli, served with some marinara sauce on the side. Caprese shortcakes is an inspiration that came from combing the flavors of both these simple summer dishes. This makes a great appetizer for parties or a simple weeknight dinner, especially after a trip to the farmers market!
Ingredients
- For parmesan asparagus biscuits,
- 2 cups baking mix
- 1/2 cup thinly sliced fresh asparagus
- 6 Tablespoons grated Parmesan cheese , divided
- 1/4 cup olive oil
- 1/4 cup water
- 1/4 teaspoon salt
- For caprese salad,
- 1 lb fresh mozzarella cheese, cut into 1/4 inch thick slices
- 3-4 vipe ripe tomatoes , cut into 1/4 inch thick slices
- 1/8-1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup chopped fresh basil
- 2 Tablespoons extra virgin olive oil
Instructions
- Preheat oven to 450 degrees.
- Prepare the parmesan asparagus biscuits. Have a baking sheet lined with parchment paper ready. Combine baking mix, asparagus, 4 Tablespoons Parmesan cheese , olive oil, water and salt in a large bowl. Knead together to get a smooth dough. Pat the dough into a disc of 1/2 inch height. Cut 10 rounds with a 2-1/2 inch cookie cutter and place on the prepared baking sheet. Sprinkle remaining 2 Tablespoons Parmesan cheese on top and bake for 20 minutes, until golden brown. Remove from the oven and let cool.
- Assemble the caprese shortcakes. With a serrated knife , cut biscuits in half. Place a slice of mozzarella and tomato on the bottom half of each biscuit. Season with salt and pepper. Sprinkle chopped basil and then drizzle some olive oil on the tomatoes. Place the top half of the biscuits and garnish with remaining basil and olive oil. Serve immediately.
No comments yet.