Roasted Cherry Tomato Caprese
A warm twist on the classic Caprese salad featuring oven-roasted cherry tomatoes with thyme and garlic, paired with creamy fresh mozzarella. Served with toasted country bread, this dish makes for a delicious appetizer or light meal.
4 servings
50 min
Be the first to rate this recipe
Ingredients
- •2 pints cherry tomatoes
- •4 sprigs thyme
- •4 cloves garlic
- •¼ cup extra-virgin olive oil
- •1 teaspoon Kosher salt
- •8 ounces fresh buffalo or cow mozzarella
- •1 teaspoon Flaky sea salt
- •1 loaf Country-style bread
- •2 tablespoons olive oil
- •toasted bread
Cooking Instructions
- 1.
Preheat oven to 350°F. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40-45 minutes; let cool.
45 min
- 2.
Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread for soaking up all those extra juices.
5 min
- 3.
Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.
