Lighten up your summer menu with this fresh twist on caprese
Ingredients
1 20 oz Bob Evans Macaroni and Cheese
1 8 oz Fresh Mozzarella
3/4 cup Parmesan cheese, grated
1/3 cup Olive oil
1 Baguette, sliced into 1/4 inch thick slices
Salt and pepper, to taste
1/2 cup Panko
3 tbsp Butter, melted
1 pint Tomatoes
2 cloves Garlic
6-8 Fresh basil leaves
Instructions
Preheat oven to 375F
Lay baguette on a clean baking sheet and brush slices with olive oil, salt and pepper
Bake for 5-7 minutes and flip slices and continue baking for an additional 5-7 minutes
Remove from oven and set aside
On a clean surface, cut fresh Mozzarella into bite size pieces
In a large bowl, mix Macaroni and Cheese, Mozzarella, and Parmesan
Pour contents into an 8x8 casserole dish
In a small bowl, mix together panko, 2 tbsp butter, and 1/4 cup of Parmesan and evenly distribute on top of the macaroni and cheese mixture
Bake for 25-30 min or until panko is browned and product is bubbling
While the macaroni and cheese is baking mix the tomatoes, garlic, 1 tbsp olive oil, 6-8 basil leaves, and salt and pepper
To assemble, place a small scoop of macaroni and cheese on the toast and top with the tomato mixture
Nutritional Information
The action values may vary due to portion size, preparation of product, additional condiments and substitution of ingredients.
Calories
400
Total Fat
23g
Saturated Fat
8g
Cholesterol
35mg
Sodium
940mg
Total Carbs
34g
Dietary Fiber
2g
Protein
15g
Allergen Information
Different products may contain allergens such as milk, wheat, egg, soy, peanuts tree nuts, fish and shellfish. If you are sensitive to allergens, always check the labels before use.
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