This caesar wedge salad is a twist on a classic starter and it’s filled with delicious and fresh flavors! It’s perfect for serving with every meal and your whole family will love it!
We all know and love a classic wedge salad. It usually has some crispy bacon along with some blue cheese crumbles and blue cheese dressing right? Well, why not take that salad to the next level and make it with some deliciously fresh parmesan cheese and some homemade caesar dressing?!
The reason that I love caesar salads is because they are so versatile. The flavor and the ingredients seem to pair well with just about everything. And whipping it up with a wedge of lettuce really dresses it up and elevates your meal. Plus, the creamy caesar dressing adds in the absolute best flavor that will leave you wanting to lick your plate clean!
What’s In a Caesar Wedge Salad?
These ingredients are so simple and easy! Make your dressing ahead of time (it takes 5 minutes) and store it in your fridge. This makes a delightful lunch or even a starter before any meal. Check out the recipe card at the bottom of the post for exact measurements.
Butter Lettuce: I like to get miniature hearts (also known as little gems) for this wedge salad.
Grape Tomatoes: Cut your tomatoes in half so that you get that fresh, juicy flavor in every bite!
Parmesan Cheese: I like to grate my parmesan fresh from the block. The flavor is stronger and really, fresh is always best!
How to Make a Caesar Wedge Salad
This recipe is only four simple steps! You will love how easy it is yet it looks so elegant on your plate. Even my kids love this salad so we make it all of the time at our house!
Prep the Lettuce: Wash and dry the miniature butter lettuce hearts. With a sharp knife, cut in half length wise and set on a small plate. Repeat for the other lettuce hearts.
Add tomatoes: Cut and divide the tomatoes among all four servings and then add them to each serving.
Add a drizzle of dressing: Drizzle 2 tablespoons of dressing on each lettuce wedge.
Sprinkle on cheese: Sprinkle with freshly grated parmesan cheese and enjoy!
Additional Toppings
If you really want to elevate this caesar wedge salad then you MUST try adding on some additional toppings to really take this to the next level!
Grilled Corn: Try adding in some grilled corn. Grill some outside during the summer months or on a skillet on your stove during cooler months. Trust me, this adds in such a delicious flavor and texture. It’s SO GOOD!
Croutons: I love croutons on any salad. The crunch is delicious and the flavor mixes so well with the caesar salad dressing. You can even make them at home with this recipe.
Salt and Black Pepper: Add a dash of salt and pepper to each individual salad and it will elevate all of the flavors in it!
Make Ahead of Time
This caesar wedge salad is a great recipe to make ahead of time and assemble just before you serve it! Make the dressing a day or two ahead and store it in an airtight container in your fridge. You can cut up your lettuce and tomatoes beforehand and you can grate your cheese ahead of time too. Then, when it comes time to serve, you can just pull everything out of the fridge, assemble and enjoy!
Recipes to Complete Your Meal
Wondering what to serve this salad with? I have a meal that will knock the socks off of all of your guests! Cook up these other recipes to serve with this salad and you will have a go-to meal that leaves everyone full and wishing they could eat more!
This caesar wedge salad is a twist on a classic starter and it's filled with delicious and fresh flavors! It's perfect for serving with every meal and your whole family will love it!
This pumpkin cinnamon roll cake is a perfectly moist pumpkin cake with pockets of swirled cinnamon and brown sugar topped with a maple glaze. It tastes just like you are eating a cinnamon roll! This is one of the best fall cakes!
This decadent, moist cake is such a beautiful cross between a cinnamon roll and cake you know if you should eat it for breakfast or dessert. I suggest both! It starts with a perfect pumpkin cake. This cake is so moist and delicious. But the brown sugar cinnamon mixture swirled throughout it the BEST!!
Just when you think it can’t get any better, THEN you drizzle it in a maple glaze, and that seeps down into the cake, creating the best complimentary flavors. It tastes just like a cinnamon roll in cake form and is one of the best things that I will EVER have. You will not regret making this cake. You will make it again and again! This is the kind of cake that you can’t get enough of and then you secretly lock yourself in your closet to eat it.
Pumpkin Cinnamon Cake Ingredients
These ingredients are probably all ones that you have on hand during the fall season. So why not make this delicious cake with them? Check out the recipe card at the bottom of the post for exact measurements.
Flour: All-purpose or unbleached flour provides a strong structure for this cake.
Salt: The salt enhances all of the flavors in the ingredients.
Sugar: The sugar provides sweetness and moisture.
Baking Powder: This acts as a raising agent for the cake to make it light and fluffy.
Cinnamon, Nutmeg: The perfect combination of spices for pumpkin. Use homemade pumpkin spice if you really want that fall flavor to shine through!
Eggs: I always like to use large eggs when I am baking.
Milk: You can use Skim, 1 percent, 2 percent, or whole milk in this recipe.
Canned Pumpkin: Not to be confused with pumpkin pie filling! You can make your own pumpkin puree using this recipe!
Vanilla: This adds the best flavoring to the cake.
Butter: The butter adds moisture and a velvety richness.
Cinnamon Sugar Topping
Butter: Let the butter sit out beforehand so that it can soften to room temperature.
Brown Sugar: Dark brown sugar provides a deep rich flavor.
Flour: Creates a bit of thickness to help it stick.
Cinnamon: You can’t have a cinnamon cake without some cinnamon!
Glaze
Powdered Sugar: Sift the powdered sugar for best results.
Maple Syrup: If you don’t have any pure maple syrup on hand, then you can make some easy imitation maple syrup with this recipe!
Milk: I used 1 percent, but you can use whatever you have on hand.
Vanilla: Add a splash of vanilla for some delicious flavor.
Making Cinnamon Roll Cake
Not only does this cake use simple pantry ingredients, but it’s super easy to make too! Delicious and easy, make this recipe a win-win!
Prep: Preheat the oven to 350 degrees. Grease a 9×13 inch pan and set it aside.
Stir together the dry ingredients: In a large bowl, combine flour, salt, sugar, baking powder, cinnamon, and nutmeg.
Mix wet ingredients: In a medium bowl whisk eggs, milk, pumpkin, and vanilla. Then you slowly stir in melted butter.
Combine: Combine wet ingredients with the flour mixture and then mix until combined. It will be stiff. Spread evenly into the prepared pan.
Drop and swirl: In a medium bowl, combine the butter, brown sugar, flour, and cinnamon. Then, drop by tablespoons over the cake and swirl with a knife.
Bake: Bake at 350 degrees for 25-30 minutes or until the toothpick comes out nearly clean from the center.
Drizzle: Place powdered sugar, maple syrup, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake and then serve warm or at room temperature.
Tips and Variations to the Best Pumpkin Cake
This pumpkin cinnamon cake is for sure going to be a favorite at your house after you try it! Use these tips and tricks to make it the best of the best!
Cream Cheese Frosting: You can definitely make cream cheese frosting and drizzle it on top instead of the glaze if you want. Add a teaspoon of Maple flavoring to the cream cheese frosting to keep that intense maple flavoring.
Swirl: To get a good even swirl, run your knife halfway into the batter and swirl back and forth 10-15 times. You want that scrumptious cinnamon swirl all the way through.
Spice: You can add pumpkin pie spice instead of just cinnamon and nutmeg. It’ll give it more of a pumpkin taste and then you will really want to make this recipe again!
Storing and Reheating Leftovers
If you have leftover pumpkin cinnamon roll cake, then call yourself lucky! This stores great and tastes just as good the next day!
In the Refrigerator: Keep in an airtight container at room temperature for up to 3 days. If you store it in the fridge, it will last about 5 days.
In the Freezer: This cake can also be frozen in a freezer-safe container. Make sure it’s airtight and it will keep for up to 2-3 months.
To Reheat: This is best served warm, so it’s all ooey and gooey and tastes fresh! Microwave individual servings for 10-20 seconds.
More Pumpkin Recipes to Try
If you can’t get enough pumpkin recipes like me then don’t you worry! I have a lot more where this one came from. They are all so delicious, the hardest part will be deciding which one to make next!
This pumpkin cinnamon roll cake is a perfectly moist pumpkin cake with pockets of swirled cinnamon and brown sugar topped with a maple glaze. It tastes just like you are eating a cinnamon roll! This is one of the best fall cakes!
Course Dessert
Cuisine American
Keyword cake, cake recipe, Pumpkin Cinnamon Roll Cake
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Servings 12Servings
Calories 590kcal
Author Alyssa Rivers
Ingredients
3cupsflour
½teaspoonsalt
1cupsugar
4teaspoonsbaking powder
1teaspooncinnamon
1/2teaspoonnutmeg
2eggs
¾cupmilk
¾cupcanned pumpkin
2teaspoonsvanilla
1/2cupreal buttermelted
Cinnamon Sugar Topping:
1cupbuttersoftened
1cupbrown sugar
2Tbsp.flour
1Tbsp.cinnamon
For the Glaze:
2cupspowdered sugar
¼cuppure maple syrup
2tablespoonsmilk
1teaspoonvanilla
Instructions
To Make the Cake
Preheat the oven to 350 degrees. Grease a 9×13 inch pan and set it aside.
In a large bowl, combine flour, salt, sugar, baking powder, cinnamon, and nutmeg.
In a medium bowl whisk eggs, milk, pumpkin, and vanilla. Slowly stir in melted butter.
Combine with the flour mixture and mix until combined. It will be stiff. Spread evenly into the prepared pan.
In a medium bowl combine the butter, brown sugar, flour, and cinnamon. Drop by tablespoons over the cake and swirl with a knife.
Bake at 350 degrees for 25-30 minutes or until the toothpick comes out nearly clean from the center.
To Make the Glaze
Place powdered sugar, maple syrup, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.
Spinach dip is a classic appetizer known for its creamy and comforting flavors. The combination of spinach, cheeses, and seasonings creates a delicious dip you’ll want to bring to all of your gatherings!
This easy, crowd-pleasing dip is served warm and bubbly from the oven. I love serving a delicious warm dip because people gather around and can’t stop dipping! Trust me when I tell you to bring thishomemade cheese dip, this popular chicken dip, or my favorite crab dip to your next party.
What Is Spinach Dip?
Spinach is definitely the star of this spinach dip because it adds a delicious texture. But it’s the combination of cream cheese, mozzarella cheese, and parmesan cheese that take this dip to the next level! I love serving it with a sliced baguette, crackers, or vegetables for dipping.
I love the many different ways I can use spinach in my recipes. Spinach has so many nutritional benefits, and I like to always have it on hand. Throw some spinach into your next smoothie for breakfast, your next salad for lunch, or enjoy this one-pot meal for dinner!
Ingredients
This spinach dip comes together easily in just minutes, and I love making it ahead of time before a party or a game. All of the ingredients you can have on hand and store until you are ready to make it. See the recipe card at the bottom of the post for exact measurements.
Cream Cheese: Nothing says creamy and delicious like the addition of cream cheese!
Sour Cream: Sour cream adds a creamy texture to the dip.
Garlic: Flavorful garlic is a must in this tasty dip!
Onion Powder: I love using onion powder to season dishes without having to cut them and get teary over it!
Mozzarella Cheese: Freshly shredded mozzarella cheese melts perfectly in the oven.
Parmesan Cheese: I love the addition of salty parmesan cheese.
Spinach: Use frozen spinach that has been thawed and drained.
Kosher Salt: Salt helps season and bring out all the flavors in the dip.
Black Pepper: Pepper helps balance the salty flavors in the dip.
Making Spinach Dip
This spinach dip is quick to make and has SO MUCH FLAVOR! You need to make a double batch because it is that good! Follow the instructions and serve this directly from your baking dish.
Prep: Preheat the oven to 400 degrees Fahrenheit. Spray a 1-quart baking dish with non-stick cooking spray and set aside.
Mix: In a medium-sized bowl, add the cream cheese and sour cream. Mix with a hand mixer and blend until smooth.
Add Seasonings and Cheeses: Add the garlic, onion powder, mozzarella cheese, parmesan cheese, and salt and pepper. Fold in the spinach until combined.
Bake: Spread the mixture evenly into the prepared baking dish. Bake for 15-20 minutes or until it is heated throughout and bubbly.
Serve: Serve warm with sliced bread, a baguette, or crackers.
Tips and Variations
This spinach dip recipe is always a favorite, and everyone can’t stop dipping as they are gathered around. Try using low-fat cream cheese and sour cream for a lighter way of enjoying this appetizer.
Frozen Spinach: Thawing your spinach is best for this spinach dip. Thaw and remove as much water/liquid from the spinach. Squeeze the spinach in your hands or use a paper towel to squeeze it out. Frozen pieces of spinach will be long and stringy, but simply chop it up the best you can.
Fresh Spinach: You can use fresh spinach in this dip. Make sure to cook itbefore adding it to the mixture, and then chop it up into smaller pieces.
Mix-Ins: Add ¼ cup of crumbled bacon, marinated artichoke hearts, chopped mushrooms, or sun-dried tomatoes. These all would be delicious additions to the spinach dip and add a yummy texture.
Cheese: Substitute the cheese for Monterey Jack or fontina cheese for different flavoring.
Slow Cooker: To keep this spinach dip warm, add it to a slow cooker on warm and stir it occasionally.
Leftover Spinach Dip
Making spinach dip is so quick and easy to make and just as easy to store leftovers. It’s also great to make ahead and store until you’re ready to rewarm it.
In the Refrigerator: After baking the spinach dip, let it cool completely. Once it is cooled, tightly cover it with plastic wrap, or store it in an airtight container in the refrigerator. It will last for about 2-3 days.
To Reheat: When you are ready to eat it again, There are a few ways to do it! You can warm it in the oven. Just add it to an oven-safe pan and reheat it until it is nice and bubbly hot. Your next option is to warm it in a slow cooker on a low or warm setting. You can also reheat over the stovetop on low. Just stir it occasionally until it is warm to the touch.
Try More Appetizer Dip Recipes
Everyone loves dips so it’s a safe bet that if you bring one to a party, it will get eaten! I have rounded up a few more of my most popular dip recipes that are perfect for game day, holiday parties or really just any get togethers!
Spinach dip is a classic appetizer known for its creamy and comforting flavors. The combination of spinach, cheeses, and seasonings creates a delicious dip you'll want to bring to all of your gatherings!
Course Appetizer
Cuisine American
Keyword easy, gluten free
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Servings 12
Calories 163kcal
Author Alyssa Rivers
Ingredients
8ouncecream cheese, softened
3/4cupsour cream
2teaspoonsgarlic,minced
1teaspoononion powder
1cupmozzarella cheese,shredded
1cupParmesan cheese,grated
10ouncesfrozen spinach,thawed and drained
1/4teaspoonkosher salt
1/8teaspoonblack pepper
Instructions
Preheat the oven to 400 degrees Fahrenheit. Spray a 1-quart baking dish with non-stick cooking spray and set aside.
In a medium-sized bowl add the cream cheese and sour cream. Mix with a hand mixer and blend until smooth.
Add the garlic, onion powder, mozzarella cheese, parmesan cheese, and salt and pepper. Fold in the spinach until combined.
Spread the mixture evenly into the prepared baking dish. Bake for 15-20 minutes or until it is heated throughout and bubbly.
Serve warm with sliced bread, a baguette, or crackers.
You’re not going to be able to get enough of this soft, sweet babka bread filled with luscious chocolate! With its beautiful swirled interior, it looks as good as it tastes!
I’m a sucker for sweet bread. Cinnamon bread, apple bread, and strawberry quick bread are a few more of my favorite recipes that are sure to satisfy your sweet tooth! They’re perfect for beginner and seasoned bakers alike!
What is Babka Bread?
If you’ve never tried babka bread before, you’re in for a treat! Babka is a type of braided bread that’s most commonly found in Poland, Ukraine, and Israel! It’s everything you would want in sweet bread- soft and moist with a delightful chew. It’s similar to brioche! You can find babka with all kinds of sweet fillings, such as apple and cream cheese, but today’s recipe is for chocolate lovers! A soft, sweet bread with swirls of decadent dark chocolate all throughout it.
I love making this gorgeous, swirled bread as a gift to friends and family! They’ll be hooked once they get a bite of its melt-in-your-mouth chocolatey flavor. It’s so good on its own. No need for toppings or spreads! The rich, fudgy filling really brings the flavor together. Trust me. This is one bread recipe you’re going to want to come back to time and time again.
Chocolate Babka Ingredients
Don’t be fooled by the long list of ingredients. I’m sure you have most of these ready to go in your pantry right now! My tip here is to use the highest quality chocolate you can since that’s the main flavor of the babka. See the recipe card below for the exact measurements you’ll need for each ingredient.
Dough:
Flour: I used all-purpose flour for a light and airy structure!
Granulated Sugar: Gives your babka dough the perfect sweetness.
Instant Yeast: Since we’re using instant yeast here, there is no need to activate it beforehand!
Large Eggs: Help bind all of the dough ingredients together. I recommend using eggs that are at room temperature so that they mix into the dough more smoothly.
Whole Milk: The high-fat content of whole milk will make your bread more soft and tender.
Salt: Enhances the flavor of your babka.
Butter: I used unsalted butter! You’ll want this to be at room temperature as well, so it mixes into your dough mixture easily.
Chocolate Filling:
Butter: I used salted butter for the filling.
Heavy Cream: Gives the filling a creamy flavor and rich, thick texture.
Dark Chocolate: Use high-quality chocolate for the best flavor!
Powdered Sugar: Adds sweetness and a smooth texture to the filling.
Cocoa Powder: I used unsweetened cocoa powder!
Bittersweet Chocolate: You’ll add chopped bittersweet chocolate to your dough right before you put it in the oven for an extra pop of chocolatey goodness.
Simple Syrup:
Granulated Sugar: Adds an extra hint of sweetness.
Water: Adjusts the consistency of the syrup.
How to Make Chocolate Babka Bread
Like many other homemade bread recipes, this chocolate babka does require a bit of preparation. If you’re new to baking bread, don’t worry at all! The steps to make babka are very straightforward. All it needs is a little love! Keep in mind that the dough does need to proof overnight, so make sure to plan for this if you’re making your babka for a special event!
Preparing Your Dough:
Combine Ingredients: In the bowl of a stand mixer, whisk together 4 cups of flour, sugar, and yeast. Add the eggs, warm milk (no warmer than 110℉), and salt. Use the dough hook to mix on low speed until it all starts to combine. Add in the additional ½ cup of flour if the mixture is too wet and won’t come away from the sides of the bowl.
Mix In Butter: Add the soft butter 1-2 tablespoons at a time, letting the dough absorb it before adding more. Once all the butter has been mixed in, mix on medium-low speed for 8-10 minutes until the dough is smooth. It will be quite sticky but have good stretch to it.
Shape and Proof: Lightly oil a large bowl and form the dough into a ball. Place the dough into the bowl, turning it over to coat it in oil. Cover and chill for at least 4 hours, or overnight.
How to Make the Chocolate Filling:
Simmer: In a medium saucepan, add the melted butter and cream. Gently heat over low until steaming but not bubbling.
Mix In Remaining Ingredients: Remove from the heat. Then, add the 8 ounces of dark chocolate, whisking until it is completely melted. Add the powdered sugar and cocoa powder and whisk until smooth.
Let Cool: Transfer to a bowl and let cool for about 1 hour, until thick but still spreadable.
Adding Simple Syrup:
Combine Sugar and Water: While the loaves are in the oven, prepare the simple syrup by combining the sugar and water in a small saucepan.
Boil: Bring to a boil and remove from the heat.
Brush Onto Bread: Once the loaves come out of the oven, immediately brush the tops of them generously with the syrup.
Cool and Serve: Let the loaves cool for 25-30 minutes in the pan before removing. Serve warm or at room temperature.
Tips for Making the Best Babka
Chocolate babka bread is one of my favorite homemade bread recipes. It turns out soft, fluffy, and absolutely decadent every time! Here are a few extra tips and variations for your next loaf.
Knead: Skip the mixer by stirring the ingredients together and then kneading by hand. It will take a good 10-15 minutes and some stamina, but the dough will be soft, smooth, and elastic when it is done.
Adjust Chocolate Flavor: Omit the extra chopped chocolate if you desire, but I love the texture it gives the filling.
Coat With Simple Syrup: Don’t skip the simple syrup! This will help maintain the moisture in the bread as well as give it a nice shiny exterior.
How Long Does Chocolate Babka Bread Last?
Leftovers are hard to come by at my house! This chocolate babka bread is always eaten in an instant! Here’s how to keep yours fresh and tasty if you still have some around!
At Room Temperature: Leftover babka should be stored in an airtight container for up to 3 days.
In the Freezer: Loaves of baked babka can be frozen by being wrapped in plastic wrap, followed by a layer of foil, and into a large ziplock bag. Freeze for up to 3 months. Let it come to room temperature before unwrapping.
More Delicious Homemade Bread Recipes
Once you have babka bread under your belt, you’ll have to try out a few more of my favorite bread recipes! Honestly, making homemade bread is one of my favorite things to do. There’s something so fun about making everything from scratch, from watching your dough double in size to pulling a warm loaf out of the oven! Plus, can we talk about how amazing fresh bread smells? There’s nothing better! Find my full list of bread recipes here.
You’re not going to be able to get enough of this soft, sweet babka bread filled with luscious chocolate! With its beautiful swirled interior, it looks as good as it tastes!
1cupplus 2 tablespoons unsalted butterroom temperature
Filling
½cupsalted buttermelted
½cupheavy cream
8ouncesdark chocolatehigh quality and chopped
⅔cuppowdered sugar
⅓cupunsweetened cocoa powder
4ouncesbittersweet chocolatehigh quality and chopped
Simple Syrup
½cupgranulated sugar
½cupwater
Instructions
Dough
In the bowl of a stand mixer, whisk together 4 cups of flour, sugar, and yeast. Add the eggs, warm milk (no warmer than 110℉), and salt. Use the dough hook to mix on low speed until it all starts to combine. Add in the additional ½ cup of flour if the mixture is too wet and won’t come away from the sides of the bowl.
Add the soft butter 1-2 tablespoons at a time, letting the dough absorb it before adding more. Once all the butter has been mixed in, mix on medium low speed for 8-10 minutes until the dough is smooth. It will be quite sticky, but have good stretch to it.
Lightly oil a large bowl and form the dough into a ball. Place the dough into the bowl, turning it over to coat it in oil. Cover and chill for at least 4 hours, or overnight.
Filling
In a medium saucepan, add the melted butter and cream. Gently heat over low until steaming, but not bubbling. Remove from the heat and add the 8 ounces of dark chocolate, whisking until it is completely melted. Add the powdered sugar and cocoa powder and whisk until smooth. Transfer to a bowl and let cool for about 1 hour, until thick but still spreadable.
Baking
Spray 2 9×5 inch bread pans with baking spray and set aside. You may line the pans with parchment paper, leaving a 2 inch overhang on either side if desired.
Divide the chilled dough into two equal portions. On a floured surface roll half of the dough into a 12×16 inch rectangle.
Spread half of the chocolate filling over the rolled dough, leaving a 1-inch border on one short side of the dough. Sprinkle 2 ounces of chopped bittersweet chocolate over the filling.
Starting from the short side opposite the border, roll the dough tightly, pinching the seam once the whole rectangle has been rolled.
Using a large, sharp knife, slice the log in half lengthwise. Set the two halves side-by-side with the cut side facing up. Twist the halves together 3-4 times, pinching the ends together.
Place the twisted dough gently into one of the prepared pans keeping the cut sides of the dough facing up. Repeat with the second half of the dough and the remaining filling.
Place a clean kitchen towel over the loaves and let them rise in a warm place for 1-½ hours.
Preheat the oven to 350℉. Once the loaves are done rising, bake for 40-45 minutes, until the tops are golden brown. The internal temp of the bread should read 185℉ once they are fully baked.
Simple Syrup
While the loaves are in the oven, prepare the simple syrup by combining the sugar and water in a small saucepan. Bring to a boil and remove from the heat.
Once the loaves come out of the oven immediately brush the tops of them generously with the syrup.
Let the loaves cool for 25-30 minutes in the pan before removing. Serve warm or at room temperature.
These Italian bread twists are buttery, well seasoned, and baked to golden perfection. You will want to make these to go with every meal, and trust me… Your family will too!
Who doesn’t love carbs, right?? And lately, I’ve been craving pasta, bread, muffins, all of it. But sometimes I really don’t want to slave away for hours just to get a roll, you know? So I made these really yummy Italian bread twists that are soooo easy to make and ready in less than 20 minutes!
The best part about these breadsticks is that you don’t have to make the dough from scratch! You can use premade breadstick dough which is how you can be biting into that soft, buttery breadstick in only 20 minutes! This is a great recipe to have on hand because it’s simple and easy, and you can whip it up quickly for any meal! Not to mention, these Italian bread twists taste insanely delicious.
Ingredients in Italian Bread Twists
Get ready to be shocked when I tell you that this recipe only uses three ingredients. That’s right, three! You should always make sure to have them on hand after this because you are going to want to make these ALL the time! Check out the recipe card at the bottom of the post for exact measurements.
Can of Refrigerated Bread Sticks: Any brand will do! Make sure to add these to your grocery list every time that you go so that you can whip these up whenever.
If you have 20 minutes, then you have time to make this recipe. And that 20 minutes includes baking time! These are so quick and easy that I love making them for lunch to go with some soup or a salad. They make any meal feel complete!
Prep: Preheat the oven to 400 degrees Fahrenheit. Spray a baking sheet with cooking spray.
Twist and Season: Open the can of breadsticks. Separate the breadsticks and twist each one. Lay them out in a single layer and brush them with melted butter. Sprinkle with the Italian seasoning.
Bake: Bake 10-12 minutes until the Italian bread twists are golden brown. Allow them to cool slightly before serving.
Dip for Your Breadsticks
If you don’t feel like cooking these Italian bread twists up for a meal (you are like me and just crave carbs anytme, anywhere!) then you can bake them up and serve them with some dip! Here are a few ideas!
If you have leftover Italian bread twists or want to make these ahead of time, you totally can. Once they have cooled then store them in an airtight container. They will stay fresh for about 3-4 days!
Serve it with Soup
Every soup needs a good breadstick to dip in it! They are made to go together and soup isn’t complete without a delicious carb! Check out these delicious soups that will be that much better if you serve it with these bread twists!
These Italian bread twists are buttery, well seasoned, and baked to golden perfection. You will want to make these to go with every meal, and trust me… Your family will too!
Preheat the oven to 400 degrees Fahrenheit. Spray a baking sheet with cooking spray.
Open the can of breadsticks. Separate the bread sticks and twist each one. Lay them out in a single layer and brush them with the melted butter. Sprinkle with the Italian seasoning.
Bake 10-12 minutes until breadsticks are golden brown. Allow them to cool slightly before serving.
Notes
Originally Posted on May 7, 2014Updated on August 26, 2022
This zesty lemon rice is the perfect summer side dish! It’s creamy, savory, and packed with bright citrus flavor! Serve it with your favorite fish or meat dishes for a crave-worthy meal.
If you’re looking for more flavorful rice dishes to accompany all of your favorite dinners, I’ve got you covered! You’ll have to try this Mexican rice, dirty rice, or cheesy zucchini rice! They’re always a hit with my family and I know yours will love them just as much!
Greek Lemon Rice Recipe
One of my favorite things about getting Greek takeout is the incredible lemon rice that it comes with. I always want more of it! It’s creamy, savory, and packed with the best lemony flavor! You can easily recreate those flavors at home with just a few simple ingredients. And if you’re not convinced already, it only takes 5 minutes to prepare!
This delicious lemon rice comes together with a mix of long grain rice, butter, chicken broth, lemon juice, lemon zest, and a couple extra seasonings to take the flavor to the next level. All you’ve got to do is pop these ingredients into a pot and then let it simmer for 20 minutes! It’s so easy and hands-off! It gives me a chance to work on the main dish while it cooks.
All Ingredients Needed
This is everything you’ll need for this delicious, lemony side to come to life. With how simple the ingredient list is, you’ll want to make lemon rice all the time! You can find exact measurements for each ingredient in the recipe card below.
Chicken Broth: This is the liquid your rice will cook in. It adds the best savory flavor! You can also substitute this for vegetable broth.
Uncooked Rice: I used long grain! You can also use jasmine or basmati rice.
Butter: Adds creaminess and rich flavor.
Garlic Powder: I love adding garlic powder because it gives the rice an extra boost of savory flavor.
Lemon Zest: I like it lemony! Add less or more to your liking.
Lemon Juice: This is a recipe that you’ll always want to use fresh lemon juice for. It makes the flavor so much better!
Fresh Basil: You guys know I love me some fresh herbs! Adding chopped basil is a picture-perfect finishing touch and gives the dish a little extra flavor.
How to Make Greek Lemon Rice
It doesn’t get any easier than this! That’s why lemon rice is one of my go-to side dishes. It’s just as simple as throwing boxed rice mix on the stove.
Add Ingredients to Pot: In a medium pot with a lid, combine the chicken broth, rice, butter, lemon juice, and lemon zest.
Boil: Bring to a boil, then reduce the heat to a simmer.
Simmer: Cover the pot and allow the rice to simmer slowly for 20 minutes, or until liquid is absorbed.
Add Garnish: Fluff with a fork, season with salt if needed, and garnish with fresh minced basil.
What to Serve With Lemon Rice
This is a great side dish to use with all of your favorite Greek and Mediterranean recipes! It’s the perfect side for meat and fish in general. The bright, zesty flavor is such a great contrast! Not sure what to make? Here are a few of my favorite Mediterranean-inspired entrées to get you started.
I always make a big batch of lemon rice so that I can enjoy it throughout the week! It keeps really well and is perfect for a quick and tasty lunch.
In the Refrigerator: Store any leftover lemon rice in an airtight container for 3-4 days.
Reheating: To quickly reheat your lemon rice, transfer it to a microwave-safe bowl, sprinkle a bit of water over it, and cook for 30-second intervals or until it’s warmed through. Stir occasionally to make sure it’s evenly cooked. You can also reheat your rice on the stove, adding a sprinkle of water, then warming on medium heat. Stir occasionally.
More Quick and Easy Rice Dishes
If you’re looking for more tasty rice dishes to complement any meal, these are a few must-tries! They’re super easy to make and my family absolutely loves them!
This zesty lemon rice is the perfect summer side dish! It's creamy, savory, and packed with bright citrus flavor! Serve it with your favorite fish or meat dishes for a crave-worthy meal.
Course Side Dish
Cuisine American, Greek
Prep Time 5minutes
Cook Time 20minutes
Servings 4
Calories 203kcal
Author Alyssa Rivers
Ingredients
2cupschicken broth
1cuplong grain rice,uncooked
1tablespoonbutter
1/4teaspoongarlic powder
1lemonzested(I like it lemony! Add less or more to your liking)
2tablespoonslemon juice(about one lemon)
fresh basilto garnish (optional)
Instructions
In a medium pot with a lid, combine the chicken broth, rice, butter, lemon juice, and lemon zest.
Bring to a boil, then reduce the heat to a simmer.
Cover the pot and allow the rice to simmer slowly for 20 minutes, or until liquid is absorbed.
Fluff with a fork, season with salt if needed, and garnish with fresh minced basil.
These oatmeal chocolate chip cookies are crispy on the outside, chewy on the inside, and loaded with chocolate! They are insanely delicious, and the flavors combine to make the best cookie of all time!
I love all kinds of oatmeal cookies, but I know that for most people, chocolate wins over raisins! I’m a little picky about oatmeal cookies. They have to be crispy on the edges and chewy through the middle. Never too thick or fluffy! These cookies are thick enough that they won’t break but thin enough that they’re not cakey.
And since we can control the texture further by flattening our cookie dough balls (for thinner, chewier cookies) or leaving them tall, they really are the perfect cookie for everyone. These oatmeal chocolate chip cookies have a great base that you can use with lots of different add-ins, and I’ve included a list below so you can mix and match.
Ingredients in Oatmeal Chocolate Chip Cookies
This list of ingredients is simple, but when you taste how good these cookies are, you will want to make sure that you have this stuff on hand all the time. Trust me. You will bake these often! Check out the recipe card at the bottom of the post for exact measurements.
Flour: I used all-purpose flour for these cookies.
Baking Soda and Baking Powder: These help the cookies to rise and be soft (and not flat!)
Salt: The salt enhances all of the ingredients in the recipe.
Butter: I used unsalted butter for these cookies. Let it sit out and come to room temperature before you use it so that it mixes in nicely with no lumps.
Brown Sugar: You can use dark or light brown sugar.
Granulated Sugar: This is what makes these cookies perfectly sweet!
Egg: I always use large eggs when I am baking. Let your eggs come to room temperature (with your butter) before mixing them in.
Vanilla Extract: Adding a splash of vanilla is always a good idea!
Rolled Oats: These are also called old-fashioned oats.
Chocolate Chips: I used milk chocolate chips but you can use semi-sweet chocolate chips if you prefer.
How to Make Oatmeal Chocolate Chip Cookies
You will go crazy over these cookies once you try them, so trust me when I say that it’s always worth it to double the batch to start with. Then, you can store your leftovers and eat them all week long!
Whisk: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Beat: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Add the egg and vanilla and beat until just combined.
Combine: Add the dry ingredients to the wet and mix until combined. Stir in the oats and chocolate chips by hand.
Chill and Prep: Cover the bowl and chill in the fridge for 30-45 minutes. About 15 minutes before removing the dough from the fridge preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
Scoop: Using a large cookie scoop (one that holds roughly 3 tablespoons of dough), scoop the dough onto the cookie sheets, leaving 2 inches between cookies.
Bake: Bake for 8-10 minutes, until the edges are starting to turn golden brown. The centers of the cookies will look underbaked, but this will result in soft, chewy cookies.
Cool: Let cookies cool for 2 minutes on the baking sheet before transferring to a cooling rack to finish cooling.
Baking Tips
Follow these tips to make your cookies turn out perfect! Then, once you have tried them once, you can change things up with a few different mix-ins!
Change out the Chips: Swap the chocolate chips for raisins, butterscotch chips, peanut butter chips, white chocolate chips, or even some dried cranberries to make these different every time!
Coconut: Try adding ¼ cup of toasted coconut to the dough. It adds in a great taste and texture!
Cinnamon: To make these perfect for the fall and winter seasons, add in ¼ teaspoon of cinnamon for a warm taste.
Chill: Don’t skip this step! It’s important to let the dough chill so that the cookies don’t spread.
Let them cool ON THE BAKING SHEET: Before you take the cookies off and put them on a cooling rack, let them sit on the baking sheet for a couple of minutes. They will finish baking on it!
How to Store Leftovers
These oatmeal chocolate chip cookies store great and taste amazing even a few days later! You can even double the batch and freeze the dough to make baking time quick and easy for the next time.
Freeze the Dough: Unbaked cookie dough can be scooped onto a parchment-lined baking sheet and frozen. Once the scoops of dough are frozen solid, transfer them to a freezer bag. Store for up to 3 months.
Storing Baked Cookies: Baked cookies can be stored in an airtight container for up to 5 days. Adding a slice of bread to the container will help keep the cookies soft and moist.
More of My Favorite Cookie Recipes
Cookies are classic and easy to switch up because there are so many different recipes out there. Try out some more of my favorites… The only problem will be that you won’t be able to pick out which one you like best!
These oatmeal chocolate chip cookies are crispy on the outside, chewy on the inside, and loaded with chocolate! They are insanely delicious, and the flavors combine to make the best cookie of all time!
Course Dessert
Cuisine American
Keyword oatmeal chocolate chip cookies, oatmeal cookies
Prep Time 15minutes
Cook Time 10minutes
Chill 30minutes
Total Time 55minutes
Servings 18cookies
Calories 189kcal
Author Alyssa Rivers
Ingredients
1cupall-purpose flour
½teaspoonbaking soda
¼teaspoonbaking powder
½teaspoonsalt
½cupunsalted butterroom temperature
½cupdark or light brown sugar packed
⅓cupgranulated sugar
1largeegg room temperature
1 ½teaspoonsvanilla extract
1 ½cuprolled oats
1cupmilk chocolate chips
Instructions
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Add the egg and vanilla and beat until just combined.
Add the dry ingredients to the wet and mix until combined. Stir in the oats and chocolate chips by hand.
Cover the bowl and chill in the fridge for 30-45 minutes. About 15 minutes before removing the dough from the fridge preheat the oven to 350℉ and line two baking sheets with parchment paper.
Using a large cookie scoop (one that holds roughly three tablespoons of dough), scoop the dough onto the cookie sheets, leaving 2 inches between cookies.
Bake for 8-10 minutes, until the edges start to turn golden brown. The centers of the cookies will look underbaked, but this will result in soft, chewy cookies.
Let cookies cool for 2 minutes on the baking sheet before transferring them to a cooling rack to finish cooling.
If I had to choose one salad to have for the rest of my life, it would probably be Caprese. It’s so simple but fresh and bursting with incredible flavor. I really didn’t think there was a way it could get any better until I tried this version that adds in sliced peaches! With peaches being in season right now in Utah, I thought it was the best time to try out this combination! One bite in, I was obsessed.
This Caprese salad checks all of the boxes. It’s creamy, savory, tangy, and sweet, too, with the addition of fresh peaches! Peach Caprese salad is a perfect appetizer or light lunch for hot summer days. This is a great way to use up that box of peaches and will have everyone hooked! If you need more delicious peach recipes in your life, find my full list here.
Ingredients for Peach Caprese Salad
This peach Caprese salad recipe uses super simple ingredients, so it’s important that they’re all as fresh (or high quality) as possible! Check out the recipe card at the end of the post for exact measurements.
Peaches: This recipe is best made with fresh peaches!
Tomatoes: I used 4 ripe, medium-sized tomatoes. Since fresh tomatoes are such an important part of Caprese salads, see my tips section below on picking the best of the bunch! Even better, use garden-fresh tomatoes if you have them!
Fresh MozzarellaCheese: Use high-quality mozzarella for the best flavor. You can also use burrata!
Olive Oil: You want your olive oil to be as flavorful as possible, so I recommend using cold-pressed or extra virgin olive oil.
Balsamic Vinegar: You can add balsamic vinegar as-is, or make it into a balsamic reduction for a more glaze-like texture. See my tips section below for more info on making a balsamic reduction!
Flaked Sea Salt: I love the texture that flaky salt adds to this salad.
Fresh BasilLeaves: Fresh basil is a must-add for that signature fresh, minty flavor of Caprese.
How to Make Caprese Salad With Peaches
You’re going to love this fun and fruity twist on a traditional Caprese salad. It’s super easy to prepare, too, which makes it the perfect summer side dish!
Prepare Peach: First, cut your peach into wedges.
Cut Tomatoes: Slice tomatoes ¼ inch thick.
Slice Mozzarella: Next, slice the cheese ¼ inch thick.
Layer: Layer the tomatoes and cheese on a plate.
Add Toppings: Drizzle with olive oil and balsamic glaze. Top with flaked sea salt and fresh basil.
Tips For Making the Best Salad
From picking the best produce to making a tasty balsamic reduction, here are a few easy ways to upgrade your peach Caprese salad! You’re going to absolutely love it.
Picking Peaches: Make sure when you’re picking out peaches, they’re large, slightly firm, and free of bruises and blemishes. I like buying my fruit from farmer’s markets for the best flavor and juiciness.
Picking Tomatoes: The perfect tomato will feel heavy, be deep red in color, and free of bruises or blemishes. I always go for heirloom tomatoes because they’re great this time of year!
Making a Balsamic Reduction: If you want your balsamic drizzle to be on the thicker side, try making a balsamic reduction! Simply add your balsamic vinegar to a small saucepan and cook over medium heat until some liquid evaporates. The thick, glossy texture of a balsamic reduction helps it to coat your fruit, veggies, and cheese perfectly.
How Long Will My Salad Last?
I recommend eating your peach Caprese salad within 24 hours while all of the ingredients are fresh. The salt added to the tomatoes and peaches will draw out liquid and over time make your salad soggy.
In the Refrigerator: Store your peach Caprese salad in an airtight container for up to 24 hours.
More Amazing Peach Recipes for Summer
Take advantage of peaches being in season with these other easy and delicious recipes! They’re sweet, juicy, and sure to please! Looking for more tasty peach recipes? Find my full list here.
Elevate your classic Caprese salad by adding juicy peach! This fresh and fruity salad is the perfect addition to all of your summer meals.
Course Appetizer, Side Dish
Cuisine Italian American
Keyword peach caprese salad recipe
Prep Time 10minutes
Total Time 10minutes
Servings 4
Calories 387kcal
Author Alyssa Rivers
Ingredients
1Large Ripe Peach
4medium ripe tomatoes
1poundfresh mozzarella
1teaspoonolive oil
balsamic glaze
flaked sea salt
fresh basil
Instructions
Slice your peach. Slice tomatoes ¼ inch thick. Slice the cheese ¼ inch thick. Layer the tomatoes and cheese on a plate. Drizzle with olive oil and balsamic glaze. Top with flaked sea salt and fresh basil.
This lemon pudding cake is gorgeous, decadent, and delicious! Dusted with powdered sugar and topped with fresh berries, it’s perfect for impressing your guests on any occasion!
If you are a lemon lover like me, then you are in for a real treat! I have so many delicious lemon desserts that you MUST try! Check out this lemon coconut cake, these scrumptious glazed lemon brownies or this delicious lemon icebox cake!
What is Lemon Pudding Cake?
If you are looking for a delicious, individual serving of a moist cake that has a delectable lemon pudding flavor, then you have come to the right place! This cake is so delicious, and you will be tempted not to stop at just one! Plus, anything that is made in ramekins (creme brulee, anyone?!) is delicious and is an incredibly elegant way to serve up a dessert.
This Lemon pudding cake is simple to make yet packs in a lot of flavor. When you dust the top with some powdered sugar and some fresh berries, it really finishes it off and makes it that much more delicious. This lemon pudding cake can be served as a dessert with any meal and will leave your guests heading home completely filled and satisfied.
Ingredients in Lemon Pudding Cake
This list of ingredients is incredibly simple, and it uses pantry staple ingredients! It’s so easy to make. It will be your new go-to dessert for any occasion! Check out the recipe card at the bottom of the post for exact measurements.
Eggs: I always use large eggs when I am baking. Let these ones sit out and come to room temperature before you mix them in.
Milk: I used whole milk for this recipe.
Lemon Zest: Fresh lemon zest always takes this recipe over the top and gives it a bright flavor.
Lemon Juice: You can use bottled lemon juice or juice from fresh lemons. Fresh lemons will give off more of a lemon flavor. One lemon usually produces about 4 tablespoons of juice, so you will need at least 2 fresh lemons.
Butter: I used unsalted butter for this recipe.
Salt: You don’t need much salt, but this little bit will enhance all of the flavors.
Flour: I used all-purpose flour in this recipe.
Granulated Sugar: The sugar will sweeten up the lemon and complement it with a delicious flavor.
How to Make Lemon Pudding Cake
Now that you have all of your ingredients ready to go then it’s time to bake these individual cakes! They are so delicious that you won’t be able to stop at just one!
Prep: Preheat the oven to 350 degrees Fahrenheit and place a rack in the center position of the oven. Grease six 6-ounce ramekins and place them in a 9×13 baking dish with at least 2-inch high sides. Set aside.
Whisk: In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, melted butter, and salt. Add the flour and sugar and mix until combined.
Beat Egg Whites: In a medium bowl, beat the egg whites until medium-soft peaks form. Gently fold ⅓ of the egg whites into the lemon batter mixture. When no white from the egg whites remains, gently fold in the remaining egg whites.
Add Batter: Evenly pour the batter between the prepared ramekins. Place the baking dish on the center rack of the oven and carefully fill the dish with hot water until it is halfway up the sides of the ramekins.
Bake: Bake for 40-45 minutes, until the cakes rise and are lightly golden on top. Carefully remove each ramekin from the baking dish, being sure not to drip water onto the other cakes.
Cool: Let the cakes cool on a cooling rack for 15-20 minutes before serving. Dust with powdered sugar and serve with fresh blueberries and raspberries, if desired.
Baking Tips
This lemon pudding cake is so delicious, and I want yours to turn out just perfectly! Here are a few tips to make sure that it does.
Don’t Over-whip the egg whites: Whip the egg whites until soft peaks form. Any stiffer than that, and they will have a hard time folding evenly into the batter.
Fresh Lemon Juice: Use fresh lemon juice for the best flavor! Bottled lemon juice has preservatives in it that will alter the flavor of the cake. It’ll work in a pinch, but fresh is best with this recipe.
Don’t Over Mix the Batter: Once the egg whites are folded into the batter, be very careful not to over-mix. You should fold just until only a few streaks of white remain.
How to Store Leftovers
These lemon pudding cakes are best enjoyed fresh. However, if you have a few extra ramekins, then you can store them for about a day.
In the Refrigerator: Once your cakes have cooled, then you can store them in an airtight container in your fridge. They will last for 1 day.
More Lemon Desserts to Try
I am a lemon lover so I have a lot ore lemon recipes where this came from! Cookies, brownies, bread… you name it and I have it and love it! Check out more of these recipes for delicious ways to use lemons!
This lemon pudding cake is gorgeous, decadent, and delicious! Dusted with powdered sugar and topped with fresh berries, it's perfect for impressing your guests on any occasion!
Course Dessert
Cuisine American
Keyword lemon pudding cake
Prep Time 20minutes
Cook Time 45minutes
Total Time 1hour5minutes
Servings 6Servings
Calories 221kcal
Author Alyssa Rivers
Ingredients
3largeeggsseparated and room temperature
1cupwhole milk
1tablespoonlemon zest
7tablespoonslemon juice
2tablespoonsunsalted buttermelted
¼teaspoonsalt
6tablespoonsall-purpose flour
¾cupgranulated sugar
Instructions
Preheat the oven to 350 degrees Fahrenheit and place a rack in the center position of the oven. Grease six 6-ounce ramekins and place them in a 9×13 baking dish with at least 2-inch high sides. Set aside.
In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, melted butter, and salt. Add the flour and sugar and mix until combined.
In a medium bowl, beat the egg whites until medium-soft peaks form. Gently fold ⅓ of the egg whites into the lemon batter. When no white from the egg whites remains, gently fold in the remaining egg whites.
Evenly separate the batter between the prepared ramekins. Place the baking dish on the center rack of the oven and carefully fill the dish with water until it is halfway up the sides of the ramekins.
Bake for 40-45 minutes, until the cakes rise and are lightly golden on top. Carefully remove each ramekin from the baking dish, being sure not to drip water onto the other cakes.
Let the cakes cool on a cooling rack for 15-20 minutes before serving. Dust with powdered sugar and serve with berries, if desired.
Light and fresh, this Caprese flatbread is the perfect appetizer for any Italian-inspired meal! It’s topped with melty mozzarella, fresh herbs and veggies, and topped off with a mouthwatering balsamic glaze!
Caprese dishes are the best. The melty goodness of mozzarella, sweet acidity of tomato, and tangy balsamic glaze is the ultimate flavor combination. I’ve got quite a few Caprese dishes on the blog to date (with this classic Caprese salad and Caprese casserole being some of my all-time favorites!) but this amazing Caprese flatbread recipe is quickly rising to the top! It’s easy to see why! It’s simple but such a crowd-pleaser. Everyone will want a slice.
Really, I love this Caprese flatbread recipe because it only takes a few minutes to prepare. All it needs is a drizzle of balsamic glaze once it comes out of the oven and then it’s ready to serve! It looks just as good as it tastes. It’s going to fly off the table at your next get-together! You won’t be able to resist a piece of cheesy, flavorful goodness.
Ingredients You’ll Need
The essential components of a Caprese dish are tomatoes, mozzarella, fresh basil, and balsamic vinegar for drizzling on top. Because this recipe is so simple, it’s important to use the highest quality ingredients you can! This will take the flavor of your flatbread to the next level. Measurements for each ingredient can be found below in the recipe card.
Flatbread: I used store-bought for easy prep!
Olive Oil: Brush this on top of your flatbread to soften it up and add extra flavor.
Minced Garlic: Adds a delicious layer of savory flavor.
Mozzarella Cheese: A must-add for that classic Caprese flavor! You can use slice your mozzarella or tear it into pieces.
Cherry Tomatoes: Add delicious sweetness and acidity.
Italian Seasoning: This is my favorite blend of herbs! It adds the best flavor. You can buy this premade or make your own batch using my recipe here.
Salt and Pepper: Sprinkle both on top to enhance the overall flavor of your Caprese flatbread.
Fresh Basil Leaves: Add bright, minty flavor throughout this dish.
Balsamic Glaze: A drizzle of balsamic vinegar brings all of the flavors together!
How to Make Caprese Flatbread
Making this delicious Caprese flatbread only requires a few simple steps of layering, then it’s off to the oven! It only takes 15 minutes from start to finish! It’s one of my favorite recipes to whip up last minute for summer potlucks.
Preheat Oven: First, preheat your oven to 450 degrees Fahrenheit.
Prep Pan: Line a baking sheet with parchment paper, and place the flatbread on the prepared pan.
Brush on Olive Oil: Brush the olive oil on the flatbread. Make sure to cover the entire flatbread by brushing the olive oil all the way out to the edges.
Add Minced Garlic: Evenly spread minced garlic over the olive oil.
Layer With Mozzarella: Next, top the flatbread with fresh mozzarella that has been torn or sliced.
Top With Tomatoes: Layer on the halved grape tomatoes, and sprinkle on the Italian seasonings.
Bake: Bake for 10-15 minutes or until the cheese is melted and the edges of the crust start to get dark golden brown.
Broil: Feel free to broil for 1-2 minutes additional minutes if you want to crisp up the flatbread. Just be careful to watch it closely.
Add Basil and Seasonings: Top the pizza with fresh basil. Season with salt and pepper, and drizzle with balsamic glaze. Enjoy!
Tips and Variations
There are a lot of ways to switch up this quick and easy recipe, but here are a few of my favorites!
Balsamic Reduction: If you want your glaze to be a little thicker than balsamic vinegar, try making a balsamic reduction! All you have to do is simmer balsamic vinegar in a saucepan until excess liquid evaporates and it thickens.
Switch Out Crust: Instead of using store-bought flatbread, you can also use naan or pizza dough that has been rolled thin and cooked.
Add Pesto: For extra flavor, try spreading some pesto over your flatbread before adding the rest of your toppings! It’s earthy and delicious.
Storing Leftovers
Flatbread pizzas make the best leftovers! It’s the perfect thing to heat up for lunch. Here’s how to keep your Caprese flatbread tasting fresh and delicious for as long as possible.
In the Refrigerator: Store leftover flatbread in an airtight container for up to 3 days.
Reheating: To keep the crust crispy, I like to warm leftover Caprese flatbread in the oven for about 10 minutes at 350 degrees Fahrenheit.
More Caprese Recipes
Can’t get enough Caprese? Neither can I! Here are a few more quick and easy recipes filled with all of the amazing Caprese flavors you love! They’re light and fresh but so incredibly satisfying. The whole family will be asking for more!
Light and fresh, this Caprese flatbread is the perfect appetizer for any Italian-inspired meal! It’s topped with melty mozzarella, fresh herbs and veggies, and topped off with a mouthwatering balsamic glaze!
Course Appetizer, Dinner
Cuisine American
Keyword 15 minute, easy
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Servings 4
Calories 153kcal
Author Alyssa Rivers
Ingredients
1flatbread,store-bought
1tablespoon olive oil
1teaspoongarlic,minced
4ouncesfresh mozzarella cheese,sliced or torn
1/2cupcherry tomatoes,halved
1teaspoondried Italian seasonings
salt and pepper,to taste
fresh basil leaves
2teaspoon balsamic glaze, for serving
Instructions
Preheat oven to 450 degrees Fahrenheit.
Line a baking sheet with parchment paper, and place the flatbread on the prepared pan.
Brush the olive oil on the flatbread. Make sure to cover the entire flatbread by brushing the olive oil all the way out to the edges.
Evenly spread minced garlic over the olive oil.
Next, top the flatbread with fresh mozzarella that has been torn or sliced.
Layer on the halved grape tomatoes, and sprinkle on the Italian seasonings.
Bake for 10-15 minutes or until the cheese is melted and the edges of the crust start to get dark golden brown.
Feel free to broil for 1-2 minutes additional minutes if you want to crisp up the flatbread. Just be careful to watch it closely.
Top the pizza with fresh basil. Season with salt and pepper, and drizzle with balsamic glaze. Enjoy!
