Welcome to another exciting edition of The Stoners Cookbook! Today, we’re bringing you a delightful and munchie-friendly recipe that’s perfect for those who like to add a little extra green to their meals. That’s right, folks – it’s time to whip up a cannabis-infused Caprese Salad. So, grab your ingredients, and let’s get cooking!
- Marijuana: Yes
- Level: Easy
- Category: Munchie
- 1/2 pound of fresh mozzarella, sliced into 1/4 inch thick pieces (approximately 6-8 slices)
- 2 plum or San Marzano tomatoes, sliced 1/4 inch thick (approximately 6-8 slices)
- 3 tablespoons of Pesto sauce (see Pesto sauce recipe below)
- 1 thin French baguette, sliced about 1/4 inch thick
- 3 teaspoons of Infused cannabis oil
- Salt and pepper to taste
- Basil leaves for garnish (optional)
Step 1: Toast the Baguette
- Preheat your oven to 300°F (150°C).
- Lay out the thin baguette slices on a baking sheet.
- Drizzle each slice with a touch of infused cannabis oil.
- Toast in the oven for about 10 to 15 minutes or until they become slightly crispy.
Step 2: Assemble the Caprese Salad
- Once your baguette slices are toasted, it’s time to layer on the goodness.
- Begin by spreading a smear of Pesto sauce onto each toasted slice.
- Next, place a slice of mozzarella on top of the Pesto-covered bread.
- Follow this with a slice of tomato, ensuring each layer is seasoned with a pinch of salt and pepper.
- For an extra burst of flavor and color, drizzle a bit more of your infused cannabis oil over the top.
- If you’re feeling fancy, add a fresh basil leaf to each stack. This step is optional but highly recommended for that classic Caprese flair.
Step 3: Serve and Enjoy
- Your cannabis-infused Caprese Salad is now ready to serve.
- Plate up your creations and get ready for a flavor explosion that’ll satisfy both your taste buds and your munchies.
This elevated take on the classic Caprese Salad is the perfect way to infuse a bit of fun into your mealtime. Remember, when it comes to the cannabis aspect, always consume responsibly and be aware of your own tolerance levels. Happy cooking, and stay lifted!