ROASTED CHERRY TOMATO CAPRESE

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Roasted Cherry Tomato Caprese image

The classic tomato and mozz summer salad gets a roasty cold-weather makeover.

Provided by Adam Rapoport

Categories     Bon Appétit     Tomato     Mozzarella     Roast     Thyme     Salad     Side     Garlic

Yield 4 servings

Number Of Ingredients 8

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)

Steps:

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

*** Explore more Roasted Cherry Tomato Caprese Recipes »

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