- 1 c. mixed chopped tomatoes
- 5 large basil leaves, thinly sliced
- 2-3 oz. torn fresh mozzarella - I used marinated mozzarella
- 1-2 T. extra virgin olive oil
- 1-2 T. balsamic vinegar
- 3 eggs
- ⅓ c. heavy cream
- 1 tsp. salt
- Cooking fat, for frying
- 8 slices hearty bread - I used a sundried tomato loaf for this
- 8 tsp. grated sharp cheddar, divided
- Basil leaves, for garnish - optional
To make the Caprese relish, combine the tomatoes, basil, mozzarella, oil, and vinegar in a bowl. Taste and add salt and/or pepper as needed; set aside.
In a shallow dish, carefully whisk the eggs, heavy cream, and salt to form a custard. Set aside.
Heat a griddle to medium-high heat and add the cooking fat of your choice. Dip each slice of bread into the egg mixture, making sure it's coated well on both sides. I like to poke the bread a bit with a fork to really allow the egg mixture to soak in. Place the bread slices on the hot griddle, sprinkle the side facing up evenly with a teaspoon of grated cheddar, and fry, turning after 2-3 minutes. Allow the other side a similar time frying and remove to a plate to keep warm.
To serve, place the French toast crispy cheese side up and spoon the Caprese relish over the top. Garnish with additional basil leaves, if desired.
- Yields: 4 servings
- Preparation Time: 30 minutes