Gooey baked caprese
Stay tuned for this insanely simple, but irresistibly delicious recipe…
But first I figured I should finally introduce you to my little rat babies (they’re not really babies any more but I can’t stop calling them rat babies after that Friends episode… they’re much nicer than the rats in that though).
Meet Nibbles and James:
Despite one of them being called James, they’re both girls. We seem determined to give them some sort of identity crisis, since James has a boy’s name and we also keep referring to them as gerbils for some reason. Hey, if Jessica Simpson is allowed to call her daughter Maxwell Drew, which is quite clearly a boy’s name, then I’m allowed to call my girl rat James, okay?
They are a constant source of amusement. James is an old soul, much like myself, and is very cautious and sensible, but incredibly sweet along with it. Nibbles on the other hand, is an absolute nutter, and will often take a flying leap in the hope she might land somewhere safe – especially if it’s somewhere she knows she’s not meant to go.
She’s sometimes successful:
And sometimes not quite so successful:
I have no idea how she’s still in one piece, but she never seems at all fazed by falling from waist height, and it doesn’t stop her leaping again the next time.
Anyway, I’ll stop going on about them now, because I am aware that pets are infinitely more interesting to their owner than to everyone else on the planet. Perhaps they shall reappear one day in the future if you’re interested.
Let’s get onto the food, and that baked caprese…
Sometimes a lunch that is quick to prepare is just what you want. Who wants to stand there cooking for an hour when there are adorable rat babies to go and play with? So, I made this. And it took about three minutes. And it was irresistible.
A roasted tomato, oozing with melty mozzarella and fresh basil, drizzled with extra virgin olive oil and served with warm bread. I really don’t think there’s any more to say.
6 medium tomatoes, halved
60g fresh mozzarella, sliced
1tbsp fresh basil, chopped
1tbsp extra virgin olive oil
Lay the bottom half of each tomato in a baking dish (make sure you remember which top goes with which bottom!). Top each with a slice of mozzarella, some fresh basil and black pepper, and then replace each tomato’s lid. Drizzle with olive oil, and bake for 20 minutes at 190°C (Gas Mark 5 / 375°F). Serve with warm bread.