Caprese Pull-Apart Bread

Any of you out there grown your own cherry tomatoes? (Raises hand.) Do you also feel overwhelmed by the amount that are ripening right now? I can’t eat them plain or in salads fast enough, or give enough away to neighbors. If I see just one sad tomato on the ground, I feel like a failure. I need to make sure I get ALL of them. And eat ALL of them. It’s becoming impossible. SO. I had to get creative. Enough with eating tomatoes, mozz, and basil. We need to take it to another level. Enter in – caprese pull apart bread. It’s doughy, chewy, and surprisingly refreshing. Perfect for a party, side dish at a BBQ, or just an excuse to use up those tiny tomatoes.

  • 2 cups flour
  • 1 tsp dry active yeast
  • 1 cup warm water
  • 1 tsp sugar
  • 1 tbsp unsalted butter, melted
  • 1/2 cup milk
  • Dash of salt
  • 1 cups olive oil
  • 1/4 cup chopped basil
  • 1 cup cherry tomatoes, whole
  • 1 cups olive oil
  • Dash of pepper
  • 1/4 cup basil, chopped
  • 2-3 cups shredded mozzarella

To make the dough:

In a large mixing bowl, combine the yeast, sugar, and water, stirring until the yeast is dissolved. Let stand for 10 minutes until it becomes frothy. Mix in sugar, milk, butter, and salt. Using a dough hook (or by hand), slowly add in the flour until a dough forms and is no longer sticky. Roll 1 inch pieces of dough into little balls and set aside.

Preheat the oven to 400 degrees, and grease a bread pan.

In another mixing bowl, combine the basil, olive oil and pepper (feel free to add a dash of salt). Next, take the little dough balls, roll them in the basil olive oil mixture and begin to line them on the bottom of the bread pan. After 1 layer, scatter the cherry tomatoes, and some of the shredded mozzarella. Repeat these steps until you reach the top of the pan, tucking in any remaining tomatoes. Bake for roughly 30 minutes, or until the bread is golden brown.

Caprese pull apart bread_damndelish

Happy Eating, XO.

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Grilled Romaine with Tahini Dressing

Guys, I wish I could say we were busy whipping up a million new recipes for you which is why we haven’t posted the entire month of July. But actually, it’s a little more exciting. One of our very own got engaged! Congrats, Sonia! So, as you can imagine, we’ve had some other things on our brains. But, we’re ready to jump back into it. We missed you guys!

With all that’s going on now, we’re going to keep it super simple. Like toss-it-all-in-a-processor simple. We’re well into grilling season and I’m not gonna lie – there’s only so many ways you can grill chopped veggies before they get boring. I mean, we love you spicy veggies, but we need a change. Enter: grilled romaine. But not just plain romaine, romaine with tahini dressing. Not only does the romaine give you a smokey taste, but the tahini gives it an extra nutty and savory kick.

  • 2 cups tahini
  • 1/2 cup of olive oil (or extra oil from the tahini)
  • 1 garlic clove, minced
  • Juice of 1 lemon
  • 1 bunch romaine lettuce
  • 2 tbsps capers

In a food processor (or by hand), toss in the tahini, garlic, and lemon juice. Pulse all of the ingredients together until smooth and creamy. If you notice it’s getting too thick, add in more oil and a slight bit of water. It should have the consistency of a creamy dressing when you’re done.

For the romaine, clean and separate the leaves. Grease the grill and bring to medium heat. Place the leaves on the grill (over a tiny flame is a-ok), and let them crisp for 2-3 minutes. Just the edges of the leaves should brown.

When serving, pour the tahini dressing over the romaine and top with capers.

Grilled romaine_damndelish-2

Happy Eating, XO.