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.

Pesto Chicken & Tomato Kabobs

It’s officially the season to get to grilling and dining alfresco! (Thank God!) And although it’s easy enough to just throw burgers or steaks on the grill with some veggies, it’s time to mix it up a bit. But don’t worry, these kabobs have just as much yumminess in them! They’re perfect and quick for a summer BBQ, right along with this refreshing lemonade spritzer.

  • 1 pack of skewers (if you’re using wood ones, be sure to soak them in water for at least a half hour before grilling)
  • 4 chicken breasts, cubed
  • 1 large package of cherry tomatoes
  • 1 package of pesto sauce (Knoll’s instant pesto sauce is perfect)

Soak the skewers for at least a half hour before grilling. (I know I’ve already said this but it’s super important! I didn’t do this the first time I used skewers and they burnt to ash, obviously…). While the skewers are soaking, mix the pesto sauce according to package instructions. Marinate the chicken in the sauce in a plastic bag for a half hour. (Feel free to do it longer for a bolder flavor.)

When you’re ready to start kabob-ing, layer the chicken and tomatoes on the skewers and put directly on the grill. Let them cook for a total of 20 minutes, rotating every 5 minutes.

Pesto chicken & tomato kabob

Happy Eating, XO.