Caprese Toasts

'Caprese' is being mutilated, verbally, by servers everywhere these days.   I  assume the chefs they work for know better  but  don't bother  to tell them it means 'in the style of Capri' and is pronounced  Ca-pray-say.

These tasty toasts are  a really  quick simple version of the famous Caprese trio --- tomato, basil, and mozzarella . You can make trays of them hours ahead, and they don't need to be refrigerated.

They're terrific appetizers, or accompaniment to  all sorts of  soups, salads, and entrees.  I was told some years ago  that Carrabba's  once served this as 'bruschetta'...

Preheat oven to 500 degrees. Cut a baguette or narrow French loaves in thin slices,  a bit diagonally. Barely toast one side in the oven or broiler.  When toasted, flip them over to cool.    Then spread each toast with garlic butter, top with a slice of mozzarella cheese  (or provolone), a thin  slice ( or half-slice) of a Roma tomato, then  slide about 1/2 tsp pesto over each.

Bake 4-5 minutes, until toasty and  a bit browned.  

See? I told you it was simple!

Possibly the Best Burgers on Earth

When you bite into the  burgers you get a  bonus  - a filling packed with  surprising  flavor.  Be sure to use the flavored mayonnaise and forget  all the  usual toppings.    Be  careful  to leave a substantial border  on both patties, so when you press and seal the edges the  cheesy goodness doesn't ooze out til it gets in your mouth.

Spinach-Mozzarella Stuffed Burgers:  Gently mix  together 1 1/2 lbs 80% lean  ground chuck, 1 tsp. salt, 3/4 tsp freshly ground pepper.  Form into 8 patties, 1/3 c meat each, making  about  3 1/2" patties. Refrigerate while making the filling.

Place 2 c. firmly packed fresh spinach in large dry saucepan. Cover and cook 1-2 minutes til wilted, stirring.   drain and cool.  Squeeze out any liquid and chop. Place in a medium bowl, stir in 1 c. shredded mozzarella cheese,  & 1/4 c. purchased pesto.    Mound about 1/4 c filling into the center of 4 patties and  firmly sealing the edges. Press down softly in centers to prevent mounding.

 Heat the grill and grill 4-6"  from medium coals, covered.  Grill 10-12 minutes or until no longer pink in the center, turning once.

In a small  bowl, mix 1/3 c. mayonnaise ( not Miracle Whip) with 2 TB   chopped oil -packed sundried tomatoes, 1 TB reggiano-Parmagiano cheese, 1 TB chopped capers.

Spread 2 TB.  mayo on four large sesame seed hamburger buns, top with burgers , and prepare to be astounded at the unexpected burst of flavors. Credit  goes to the  Cookng Club magazine for this recipe