Caprese Olive Oil Bread with Sun-Dried Tomatoes, Bocconcini and Basil with Raw Corn Chowder

Full confession... I love all things Caprese--salads, skewers, pasta, sandwiches--the combination of flavours of fresh tomatoes, cheese, basil and olive oil never lose their appeal for me. They also bring back amazing memories of one of the best days of our life spent on the beautiful isle of Capri several years ago, being serenaded in the Blue Grotto by a musically challenged fisherman. That and, of course, limoncello, but somehow it's easier to fit the taste of Capri into a family dinner with this healthy quartet of ingredients than with a swig of the tasty, tart yellow stuff. Until the kiddies get a bit older, that is.
So when I saw this recipe for Caprese olive oil bread, it was evident that the rest of the meal would just have to fall in place around this loaf. And it did. The savoury bread ended up being the star since it was moist and dense but full of creamy cheese flavour. The raw corn soup couldn't have been easier to make but ended up looking slightly more greenish than yellow due to the addition of the avocado. This colour issue might have swayed the kids' opinions regarding taste but I think Corbin's statement that it just would have been better on a sweltering, sticky day than on the rainy, overcast one when we ate it probably is the best evaluation of when to serve it.

Caprese Olive Oil Bread with Sun-Dried Tomatoes, Bocconcini and Basil
makes one loaf

2 1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
2 eggs, lightly beaten
3/4 cup milk
2/3 cup extra-virgin olive oil
3/4 cup sliced sun-dried tomatoes
3 oz bocconcini
1/4 cup thinly sliced fresh basil

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, combine eggs, milk and oil. Whisk well until combined.

Pour the flour mixture into the egg mixture and stir until just combined. Add the tomatoes, cheese and basil, and stir until just combined.

Oil a loaf pan and pour batter in; smooth top. Bake until the top is golden brown and a wooden skewer inserted the centre comes out dry, 30 to 35 minutes. Cool in pan for 15 minutes, then remove the bread from the pan, and cool completely on a wire rack. Slice and serve.

serves 4

3 ears of corn, husked and silks removed

1 avocado, coarsely chopped

3 tbsp extra-virgin olive oil

juice of 1/2 lime

1 small jalapeno, seeded and deveined, chopped

1 1/2 tsp sea salt

1 2/3 cold water

With a knife, cut off corn kernels from top to bottom; set aside 1/4 cup of kernels for garnish later. Then use the knife's dull edge to scrape the cobs from top to bottom on all sides, collecting remaining pulp and "milk" (the remaining juice in the kernels) in the bowl.

Transfer kernels, corn "milk" and pulp to a blender. Add remaining ingredients and blend for 1 minute or until well combined. Pour in bowls, garnish with the set-aside kernels and toppings such as sour cream, plain yogurt, chopped avocado or chopped cilantro. Or chill until ready to serve.

Rest of the week

Aug 2 Q's bday... Grilled top sirloin with horseradish creme fraiche, corn on the cob and Austin's fab smashed potatoes with birthday carrot cake

Aug 3 Caprese bread with raw corn chowder

Aug 4 Corbin's amazing lasagna


  1. Did you need to slice the bocconcini or did you put them in whole?

  2. If you can find the itty-bitty sized balls, you can throw them in whole. I ended up quartering mine (about the size of mini-marshmallows) because I had larger ones. Good luck and enjoy!

  3. Thanks! I can't wait to try this.


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