My Roasted Caprese is the perfect appie or side on these lazy summer nights when you don’t feel like cooking much but want to taste the flavor of the season.
I always have all of these ingredients on hand:
And of course garlic, basil and the co-stars: grape tomatoes and fresh mozzarella (or burrata). My guys loved both the mozzarella and the burrata. I would not use bocconcini. I think tearing the bigger mozzarella or burrata over the juicy and well-seasoned roasted tomatoes gives the dish a more rustic looks. It just says: Dig in!
Roasted Caprese
Course: AppetizersCuisine: ItalianDifficulty: Easy2-3
servings5
minutes40
minutesIngredients
12-16 oz. grape or small cherry tomatoes
6 garlic cloves, peeled and crushed
1/4 tsp. red pepper flakes
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/4 Tbsp. extra virgin olive oil
8 oz. fresh mozzarella or burrata
12 fresh basil leaves, torn
1/8 tsp. salt
1/8 tsp. fresh black pepper
To serve: Fresh Italian bread
Directions
- Preheat oven to 350 degrees.
- In a square baking dish, add grape tomatoes and garlic.
- Drizzle with olive oil.
- Sprinkle the tomatoes and garlic with red pepper flakes, oregano, thyme, salt and pepper. Using a spoon, toss tomatoes and garlic to coat evenly.
- Place baking dish uncovered in hot oven for 30-35 minutes. Remove from oven and toss mixture. Return to oven for another 5 minutes. Remove from oven and cool for 5 minutes.
- Top roasted tomatoes with torn pieces of mozzarella or burrata. Top with fresh basil. Season with a sprinkle of salt and pepper and another drizzle of olive oil. Serve with fresh bread.
