This inventive twist on a classic Italian favourite combines the freshness of a Caprese salad with the satisfying crunch of homemade savoury waffles. This recipe is perfect as a refreshing appetizer, light lunch, or even a charming brunch centerpiece!
TOTAL TIME: 45 min/ SERVES 4
Caprese waffles
Ingredients
- The waffles
- 1 egg
- 1 cup flour, sifted
- 1 cup milk
- 1/4 cup vegetable oil
- 1/2 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tsp basil pesto
- The tomatoes
- 1 tbsp oil
- 2 cups baby tomatoes
- To serve
- 1 cup mozzarella, torn into pieces
- 1 avocado, sliced
- 1/2 cup fresh basil, torn
- 4 tbsp basil pesto
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
Instructions
For the waffles
Preheat a waffle iron.
In a large bowl, beat the eggs until light and fluffy.
Mix in the flour, milk, oil, sugar, baking powder, salt and pesto until combined.
Spray the preheated waffle iron with non-stick cooking spray.
Pour a small quantity of batter on to the hot waffle iron and cook waffles in batches until golden brown and cooked through.
For the tomatoes
Heat the oil in a pan over medium heat. Add the tomatoes and fry until they start to soften and blister, about 3–5 minutes.
To serve
Top each waffle with blistered tomatoes, torn mozzarella, avocado slices and basil. Drizzle with basil pesto and olive oil, then season with salt and pepper
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ALSO SEE: Chocolate brownie waffles with salted burnt honey buttercream
Chocolate brownie waffles with salted burnt honey buttercream
RECIPES & STYLING: Chiara Turili
