I'm a big fan of the Caprese sandwich. I think it's the fresh buffalo mozzarella that makes it so delectable. Or maybe it's the fresh tomatoes, especially if heirlooms are in season. Maybe it's the combination of those ingredients that makes my stomach do flips. Whatever it is, it's the only veggie sandwich I will go out of my way for. So when I find another recipe that includes those same fresh, delicious ingredients, I go right out, get them and make that recipe. That's why I made this awesome Caprese bread salad a few weeks ago and why I made this pasta dish from Juanita's Cocina this weekend. It wasn't too saucy, the fresh mozzarella made the dish extra creamy and the tomatoes and basil gave the whole casserole a fresh quality that made me feel like I was eating ingredients straight from the vegetable garden.
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