Description
This roasted tomato caprese salad is a modern, elevated take on the classic Italian appetizer. By roasting vine-ripened tomatoes until blistered and caramelized, their natural sugars are concentrated, resulting in a deep, savory umami base. Paired with creamy fresh mozzarella and fragrant basil, this dish offers a sophisticated profile that works perfectly for both casual weeknight dinners and elegant weekend gatherings.
Ingredients
6 large vine-ripened tomatoes
8 oz fresh mozzarella balls (bocconcini or burrata)
1 cup fresh basil leaves
3 tbsp extra virgin olive oil
2 tbsp balsamic glaze
1 tsp sea salt
Instructions
Preheat your oven to 400°F (200°C).
Slice tomatoes into one-inch thick rounds or halves.
Arrange tomatoes on a parchment-lined baking sheet in a single layer.
Drizzle with olive oil and sprinkle with sea salt.
Roast for 20 minutes until the edges are shriveled and fragrant.
Remove from oven and let tomatoes cool for 5 minutes.
Transfer tomatoes to a platter, reserving pan juices.
Nestle mozzarella balls between warm tomato slices.
Garnish with hand-torn basil.
Drizzle with balsamic glaze and reserved pan juices.
Notes
Hand-tear the basil leaves to prevent oxidation and bruising. If tomatoes are out of season, this roasting method greatly enhances their sweetness. Serve immediately while the tomatoes are slightly warm.
- Prep Time: 10
- Cook Time: 20
- Category: Meals
- Method: Roasting
- Cuisine: Modern Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg