Roasted Cherry Tomato Caprese

Roasted Cherry Tomato Caprese


Photo By Alex Lau

yield: 4 SERVINGS 

INGREDIENTS:

  • 2 pints cherry tomatoes
  • 4 sprigs thyme
  • 4 garlic cloves, smashed
  • 1/4 cup COOC certified EVOO
  • Kosher salt
  • 8 ounces fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into large pieces
  • Flaky sea salt
  • Country-style bread, brushed with oil, toasted in oven (for serving)

DIRECTIONS

  1. Preheat oven to 350°F. Toss tomatoes, thyme, garlic, and EVOO 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.
  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.

Do Ahead

  1. Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.

All images and text Epicurious (adapted by COOC).

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