Roasted cherry tomato caprese

Salads 2567
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  • Servings 4
  • Preparation 10 minutes
  • Cooking time 45 minutes
  • Calories 0
  • Difficulty easy

A warm twist to the classic tomato and mozzarella salad.

Ingredients

  • 2 pints cherry tomatoes
  • 4 sprigs thyme
  • 4 garlic cloves, smashed
  • 1/4 cup extra-virgin olive oil
  • 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)

Preparation

  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.
  2. Let cool.
  3. Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread.

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