No-Cook Recipes: Open Face Caprese with Union Loafers Baguette

Screen Shot 2017-04-07 at 8.04.44 AMSometimes, it’s about the simple things in life. That’s what yesterday night’s dinner taught me.

I went to Union Loafers for lunch yesterday and on my way out, I bought a baguette. I thought about just slicing it up and eating it with an omelette for dinner, but then, I remembered that I had fresh basil growing in the windowsill. I decided to make bruschetta.

When I got home, though, I was tired and I didn’t want to turn on the oven. I sliced up the baguette and brushed each piece with some good olive oil, sprinkled on some Maldon sea salt, and layered tomato, basil leaves and mozzarella on top. The result was better than anything I could have made with an oven.

The experience taught me that when you have quality, you don’t need much else. I started with good bread, the kind that I could eat for dinner by itself. I paid a little more for olive oil and the mozzarella, but it was so worth it. Having fresh, flavorful ingredients can elevate a “meh” dish to amazing. I sound like I’m doing PR for the Caprese Assocation of America (if that exists?), but it’s true.

ANYWAY. The moral of the story is, if you’re using shitty olive oil (of the less than $10 variety) or you’re using some kind of prepackaged baguette, this meal probably won’t be as enjoyable.

In other news, it’s the weekend! No one is more excited about this than me. It’s finally supposed to stop raining in St. Louis so I’m planning on spending most of the next two days outside. Ice cream will feature heavily.

Here is a good soundtrack for spring days, quality ingredients, no-cook meals, or, you know, whatever.

Open Face Caprese with Really Good Bread (from me, to you)


1 really good baguette, sliced into 1/2 inch rounds
1 pack of good buffalo mozzarella, sliced into 1/4 inch thick rounds
roma tomatoes, sliced thin
basil leaves
good olive oil for brushing
Maldon sea salt and pepper for sprinkling


Brush each slice of baguette with a little olive oil. Sprinkle on some Maldon sea salt. Layer mozzarella, tomatoes, and basil leaves on top. Sprinkle with pepper. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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1 Response to No-Cook Recipes: Open Face Caprese with Union Loafers Baguette

  1. Pingback: Stacked Sandwiches | Allez Le Food

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