Arugula Microgreens "Caprese" Toast
It is hard to believe that tomato season 2018 is upon us! Time to delight with tomatoes and arugula microgreens. Tomatoes are bursting with lycopene (an antioxidant), vitamin C, potassium, folate, vitamin k, and fiber. Vine-ripened tomatoes have a complex taste ranging from acidic to sweet, depending on the variety. Of course basil and basil microgreens always pair marvelously with tomato, olive oil, and fresh mozzarella in the classic caprese salad/sandwich combo. But, this caprese variation is equally as scrumptious. This take on the classic caprese counters that tomato sweetness and acitity with a dose of delicious, peppery, and sometimes bitter arugula microgreens.
Arugula microgreens are majorly intense. They don't have the same brutal bitterness that full grown arugula often has. Arugula microgreens take your taste buds on a wild ride. Combined with the acidity and sweetness of fresh tomatoes, the fat and creaminess of fresh mozzarella, the fruitiness of a fresh olive oil, and the chewiness of classic ciabatta bread, this variation on the caprese salad will not disappoint!
Enjoy this for lunch as an opened faced sandwich, or create a whole plate of toasts as an appetizer or afterschool snack. Be sure to use your best tasting olive oil and add a sprinkle of salt.
I always recommend using just-harvested microgreens. Microgreens should be intensly flavored and tender-but-sturdy. The flavor intensity and integrity of the stem degrades after microgreens are cut from their roots. If you've ever tasted a microgreen that had very little flavor, or felt lifeless and limp, it was most likely harvested days ago and kept refrigerated. The best place to find fresh microgreens is at your local farmer's market (visit us if you are in the San Diego Area), or grow your own at home (check out our Grow Your Own Kits).
Recipe: Arugula Microgreens Caprese Toast
Ingredients for 6 toasts
Serves: 3 for a light lunch. Toasts can be halved to make 12 appetizers.
- 1 Large Vine Ripe Tomato, Sliced in 1/4 to 1/2 inch slices (or 2-3 smalls. Cherry Tomatoes work too)
- 1 Ball Whole Milk Fresh Mozzarella, or 12 small balls (two per toast). (Substitute whole milk ricotta)
- 1/4 to 1/2 cup loosely packed Arugula Microgreens, freshly harvested
- 6 slices of Ciabatta Bread, toasted
- 1/8-1/4 cup Extra Virgin Olive Oil
- Salt, sprinkle
Toast ciabatta bread lightly. Slice fresh mozzarella into at least 6 slices. Top each toast with a slice of fresh mozzarella. Layer each toast with a slice of tomato. Sprinkle with salt, to taste. Generously drizzle olive oil. (Don't fret, the olive oil tastes great and helps your body absorb all that lycopene antioxidant from the delicious tomato). Divide your microgreens into six portions and top each toast with microgreens.
For an appetizer plate, slice each toast on a diagonal serve.
Substitutions: You may substitute the ciabatta for a baguette or french bread. Try whole milk ricotta in place of the mozzarella, or go wild with burrata.