Categories: Meals
Ingredients
- 3.96 oz. Fresh Ciliegine Mozzarella
- 2 Basil Sprigs
- 2 Garlic Cloves
- 2 Mini Baguettes
- 1/2 fl. oz. Champagne Vinegar
- 1/2 oz. Pine Nuts
- 7 oz. Grape Tomatoes
- 3 oz. Spinach
Directions
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Halve mozzarella. Stem basil, stack leaves, roll into a long cylinder, and slice lengthwise to create very thin strips. Mince garlic. Halve baguettes lengthwise. Heat grill pan or outdoor grill over medium-high heat.
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Stir together garlic, Champagne vinegar, 2 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper in a medium mixing bowl. Set aside to let flavors marry.
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Place a small non-stick pan over medium heat. Add pine nuts to hot pan and toast, stirring often, until lightly browned, 3-4 minutes. As soon as nuts smell toasted, immediately remove from pan to avoid burning.
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Brush cut side of each baguette half with ¼ tsp. olive oil. Place on grill or grill pan, cut side down, and toast until lightly charred, 1-3 minutes.
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Toss grape tomatoes with 1 tsp. olive oil in a medium mixing bowl. Place grape tomatoes on grill and cook until slightly charred and softened, 2-4 minutes. Remove from grill and return to bowl. Using the back of a spoon, gently crush grape tomatoes. Season with ¼ tsp. salt and stir.
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Build tartines by placing a serving of charred tomatoes and mozzarella on a toasted baguette half. Drizzle each tartine with 1 tsp. vinaigrette and garnish with basil and pine nuts. Toss spinach with remaining vinaigrette and serve salad on the side.