The Bacon Caprese Bite is mash up of concepts, Caprese salad into BLT to Flat Bread. Sounds crazy but has all the summer favorites in one bite. With layered with fresh Foccicia Bread as base topped with garden fresh tomatoes, fresh mozzarella cheese, fresh basil and crispy bacon. The goal is to make these into bite size portions, that only one to two bites.

Bacon Caprese Bite

Bacon Caprese Bite is tasty Bacon, Tomato, Mozzarella, Basil on focaccia. This is summer treat that has all favorites. BLT, Bacon and Focaccia in a bite.

Servings	Prep Time
2 Servings	15 Minutes

Cook Time

15 Minutes

Servings	Prep Time
2 Servings	15 Minutes

Cook Time

15 Minutes

Bacon Caprese Bite

Bacon Caprese Bite is tasty Bacon, Tomato, Mozzarella, Basil on focaccia. This is summer treat that has all favorites. BLT, Bacon and Focaccia in a bite.

Servings	Prep Time
2 Servings	15 Minutes

Cook Time

15 Minutes

Servings	Prep Time
2 Servings	15 Minutes

Cook Time

15 Minutes

Ingredients

4 Pieces Focaccia Cut into 2 inch squares
8 Each cherry tomatoes Halved
4 Slices fresh mozzarella Sliced thin
8 Leaves Fresh Basil Chiffonade
1 Teaspoons Extra Virgin Olive Oil
4 Slices bacon Cooked crisp and crumbled
1 Teaspoons Balsamic Glaze Drizzling

Servings: Servings

Units:

Instructions

Cut Focaccia bread into 2 inch squares with serrated bread knife.
Cut cherry tomatoes in half and place four halves of cherry tomatoes on each piece of Focaccia Bread squares.
Chiffonade fresh basil and sprinkle generously with fresh basil over each focaccia bread square.
Cook bacon until nice and crisp, then chop into pieces. Sprinkle chopped bacon pieces over each piece of Focaccia squares.
Top each of Focaccia Squares with slices of fresh mozzarella cheese.
Spray olive oil with EVO sprayer evenly over each of Bacon Caprese Bites and season with some salt and pepper.
Bake the Bacon Caprese Bites in 350°f oven for 10 to 15 minutes until fresh mozzarella cheese is melted and starting to become brown.

Presentation

Place Bacon Caprese Bites onto plate, then drizzle with Balsamic Glaze and garnish with fresh basil leaves.

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Corn and Black Bean Salad

Corn and Black Bean Salad:

Summer time brings the best fresh ingredients for salads, one of my all time summer favorites is fresh roasted corn. A classic recipe I have been making over years is a Black Bean Salad. This wonderful bean salad is my inspiration, by switching main ingredients around, and creating it into a Corn and Black Bean Salad. This recipe has more emphasis on the fresh roasted corn and putting the black beans more as a secondary component. To boost flavor profile by adding some fresh mozzarella and fresh basil accents salad. Shifting the focus of a spicy bean salad and making it into more of a Italian Style Salad.

Corn and Black Bean Salad

Fresh corn and black bean salad with Italian Style flavor profile

CourseSalads
CuisineAmerican

Servings	Prep Time
12 people	30 minutes

Cook Time	Passive Time
45 minutes	90 minutes

Servings	Prep Time
12 people	30 minutes

Cook Time	Passive Time
45 minutes	90 minutes

Corn and Black Bean Salad

Fresh corn and black bean salad with Italian Style flavor profile

CourseSalads
CuisineAmerican

Servings	Prep Time
12 people	30 minutes

Cook Time	Passive Time
45 minutes	90 minutes

Servings	Prep Time
12 people	30 minutes

Cook Time	Passive Time
45 minutes	90 minutes

Ingredients

Roasted Corn

4 large

corn silks removed, husks trimmed
2 tbsp

butter unsalted, softened
1 tbsp

BBQ Rub Seasoning See all-purpose BBQ Rub Seasongint

Black Beans

1 cup

black beans washed & soaked overnight
1/2 medium

onion chopped
1 large

bay leaf
1/2 tsp

cumin ground
1/2 tsp

black pepper ground
1/2 tsp

red pepper flakes
1/2 tsp

thyme
1 cube

chicken base
1 quart

water

Salad Mixture

1 cup

tomatoes diced
1/2 cup

red bell peppers seeded and diced
1 medium

sweet onion peeled and diced
1/4 cup

basil chiffonade
1 tsp

kosher salt
1/2 tsp

black pepper ground
2 tbsp

red wine vinegar
2 tbsp

olive oil extra virgin
2 tbsp

sugar
8 ounces

fresh mozzarella bite size pieces
1 tsp

italian herbs
1 tsp

red pepper flakes
2 cloves

garlic minced

Servings: people

Units:

Instructions

Trim both ends of sweet corn, peel back husks and remove silks from corn. Wash all excess silks off each corn cob.
Mix together the softened butter and BBQ rub seasoning in small bowl. Rub softened butter mixture over each cob of corn. Then pull husks back over corn.
Prepare smoker/grill by heating to 350 degrees. Place corn in smoker/grill using indirect heat and smoke/grill for 45 minutes. Turning corn every 15 minutes. Remove and let it cool for 15 minutes.

Black Beans

Wash and rinse dry black beans, cover with 1" of cold water and soak overnight.
Drain soaked black beans and rinse well. Place onions, bay leaf, cumin, black pepper, red pepper flakes, thyme, and olive oil and cook on high heat in slow cooker until tender about 4 minutes to make the sofrito. Then add the drained black beans, chicken base and water into slow cooker. Set for low heat and cook for 8 hours, with lid.
Test black beans they should be tender, remove from heat and drain excess liquid. Set aside to cool beans.

Salad Mixture

Trim husks off smoked/grilled corn, then cut kerns of corn off the cob. Discard cob and place cut corn in large bowl.
Add to cut corn, cooled drained black beans, diced tomatoes, bite size mozzarella cheese, dice the red bell peppers, dice the sweet onions and mix well.
Combine together in small mixing bowl, the red wine vinegar, sugar, italian herbs, chiffonade basil, olive oil, salt, pepper, pepper flakes and whisk until it forms a vinaigrette. Pour over corn and bean mixture and mix well until everything is coated.
Adjust seasonings with salt, pepper, sugar and vinegar to balance flavor profile. I often use my famous chile infused vinegar to balance flavors it's a perfect match.
Cover Corn and Bean Salad and refrigerate for 2 hours or over night for best flavors. Serve as side dish or accompaniment.

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