Mama Mia! Va Bene! Salute! Ti Amo!
I don’t speak Italian, but for some reason, when I made this loaf and tasted it the Italian in me sprouted. If you know me, you know that I don’t have an ounce of Italian in my lineage, but this loaf makes me feel like a resident of Rome. Italian speaking and all! Oh mama mia.
Not only does this loaf beam with the fresh flavors of Roma, Italy, it’s also not something to feel guilty about eating. You heard right! I used whole wheat flour, part-skim mozzarella, fresh tomato and basil, skim milk and extra virgin olive oil. I added white mushroom for flavor and texture; glad I did because it’s adds a layer of flavor that rounds out the whole loaf. Mmmm!
Nutritional perks –
Tomato – good source of Vitamin E and B6, magnesium and copper. a very good source of dietary fiber, Vitamin A, C and K.
Fresh basil – good source of protein, Vitamin E and riboflavin. a very good source of dietary fiber, Vitamin A, C, K, and B6, folate, calcium and iron. Damn! Basil, you rule!
Mozzarella – good source of protein and Vitamin B12. a very good source of calcium.
White mushroom – good source of dietary fiber, protein, Vitamin C and iron. a very good source of Vitamin D and B6, and riboflavin.
There aren’t many savory quick breads out there. We’re used to seeing quick breads like banana-nut bread, pumpkin bread, apple spice bread and others. So, when I stumbled upon a recipe for a roasted vegetable cake by Chef Wanabe, I took the method and added the flavors I like and created a quick bread. Sliceable, shareable, aromatic and enjoyable!
You can take this recipe and add your favorite roasted vegetables to make it your own. Guaranteed, you’ll make something delish!
Italian Caprese Loaf
– 1 1/2 cups cherry tomatoes, cut in half
– 1 cup white mushrooms, sliced
– 3 1/2 slices of part-skim low moisture mozzarella cheese
– 1 1/2 Tbls fresh basil, chopped
– 3 eggs
– 6 Tbls skim milk
– 4 Tbls extra virgin olive oil
– 1 1/2 cup whole wheat flour
– 1 Tbls shredded parmesan cheese
– 1 Tbls baking soda
– Sea salt and pepper to taste
Making the oven roasted tomatoes and mushrooms for the loaf
Preheat the oven to 350 degrees. Lay the tomatoes and mushroom on a baking sheet and toss in a little bit of olive oil, salt and pepper to taste. Roast for 20 to 30 minutes. Remove from oven and let cool.
cherry tomatoes cut in half, ready for roasting!
Making the loaf
Spray a loaf pan with non-stick cooking spray.
In a large bowl, combine the eggs, milk and olive oil and beat combine.
Add the roasted mushrooms (save a few for garnish), flour, Parmesan cheese, baking soda and salt and pepper. Fold in the chopped basil.
fresh chopped basil
Pour half the batter into the loaf pan. Layer the mozzarella slices onto the batter. Add a layer of the roasted tomato (save a few for garnish) on top of the mozzarella slices. This is going to add a decadent layer of melty cheese when the loaf is finished being baked. You will enjoy, I promise!
middle layer of mozzarella & roasted tomatoes
Add the last half of the batter on top of the mozzarella and roasted tomato layer. Top the loaf with the remaining roasted tomatoes and mushrooms.
Bake for 50 minutes. Remove from the oven and cool the loaf on a wire rack. When you can touch the pan without oven-mits, remove the loaf from the pan.
Slice and savor!
Read Full Post »