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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Pop It Like It’s Hot – Popovers

Remember how we told you in our challah recipe that making bread isn’t actually that daunting? Well, it still isn’t! And these pop-overs are proof of that. I whipped them together as a side and they were the perfect puffy compliment to our dinner. Also, because the steam “pops” the middle of them, it leaves room for you to get creative. Fill them with custard, berries, steak tips and sauce. (What?! Yes, go with me on this one. Think: Ghetto beef wellington.). These little guys are so versatile you can use them as a side dish, at brunch, or as a dessert. Also, bonus, you don’t actually need a pop-over pan. I’m all about having an excuse to buy another kitchen gadget or pan, but a muffin tin works just as well.

  • 1 cup flour
  • 1 tsp salt
  • 3/4 whole milk
  • 4 eggs, room temperature
  • 2 tbsp melted butter

Preheat the oven to 425 and swipe your muffin tin with butter. Place it in the oven while it preheats. It’s best to use a hot tin to create steam when the batter hits it. In a mixing bowl, combine all of the ingredients and whisk until smooth. The batter will be pretty liquid-y, you don’t want it to be thick.

Take the hot tin out and pour in the batter. Bake for roughly 20 minutes and whatever you do, please don’t open the oven to check on them! They won’t get to their full puffed up glory if cool air hits them before they have a chance to crisp on the outside. Enjoy them hot or store them in an airtight container for up to 3 days.

Popovers

Happy Eating, XO.