Fougasse is the French version of the Italian foccacia. It’s dimpled and full of olive oil goodness. It also was the next recipe for me to bake in The Art & Soul of Baking. I flavored my fougasse with fresh rosemary and thyme, but like it’s cousin, you can flavor or load with other herbs or treats–cheese, olives, basil. The sky’s the limit. It was very easy to make.
In this month’s Gourmet, there is a recipe for Winter Caprese Salad (the very last page if you have the magazine). As you all know, I love Caprese Salad. The minute I saw it in the magazine I knew I had to make it. What makes it “winter”? Instead of using raw tomatoes, you roast plum tomatoes. It was very delicious, but nothing compares to a summer Caprese Salad using tomatoes at their peak. I can’t wait….7 months and counting!
Winter Caprese Salad
Adapted from the January 2009 issue of Gourmet
- 1 pound plum tomatoes, quarted lengthwise.
- 2 tablespoons olive oil
- Salt and freshly ground pepper
- 1/2 pound fresh mozzarella log, sliced in rounds1/4 inch thick.
- a handful of fresh basil
- Balsamic vinegar, olive oil, and freshly ground pepper.
Preheat oven to 400 degrees F with a rack in the middle. Toss tomatoes with olive oil and season with salt and pepper. Place tomatoes in baking dish cut side up and roast in oven for 45 minutes or so. When the tomatoes are ready, the skins should be wrinkely and the bottoms should begin to brown. Remove from oven and cool completely.
Slice basil thinly. Assemeble cheese and roasted tomatoes by alternating them on a plate and sprinkling with basil. Drizzle with balsamic vinegar and olive oil. Season with freshly ground pepper. Enjoy!
Makes 4 servings.