Caprese with Roasted Tomatoes & Buffalo Mozzarella

August is the month of native farm stand tomatoes in New England which also means August is the month of the quintessential Caprese! WOOHOO!

Start off with heirlooms or sweet cherry tomatoes. So ripe and tender, you barely even need to chew. Sweet, juicy tomatoes freshly sliced and wedged between creamy slices of buffalo mozzarella. Or roast cherry tomatoes for intense bursts of tomato during months where tomatoes aren’t as fresh. Topped with sprigs of aromatic basil and a drizzle of balsamic, Caprese makes eating vegetables (or should I say fruit?) like eating candy.

 

Makes: 2 appetizer portions

The Ingredients

4 large heirloom tomatoes (Cherokee Purple Heirlooms are my favorite!)

OR 6-8 good quality cherry tomatoes

1 container ciliegine buffalo mozzarella OR “burrata,” a softer, creamier mozzarella  (I like BUF Creamery the best!)

6-8 sprigs fresh basil

Dried oregano (optional)

2 tablespoons good quality balsamic (I prefer a balsamic glaze, as it’s not as acidic)

2 tablespoons extra virgin olive oil

Pinch sea salt

 

The Steps

Cut tomatoes into 1/4 inch slices by slicing tomatoes on their sides. Layer on plate. If you’re roasting cherry tomatoes, drizzle tomatoes with olive oil and sprinkle with salt, and preheat oven to 275 degrees. Roast for 1 hour until tomatoes are wrinkly.

Gently rinse mozzarella ball. Cut burrata into slices, or if you’re using Ciliegine, leave the mozz balls whole or cut in half. Layer on plate.

Garnish with fresh basil, drizzle balsamic, and add a pinch of sea salt and oregano.

Tonight, I had a lovely glass of Sangiovese (I will blog about this grape soon!) with my tomato-mozzarella masterpiece. Bon appétit!

 

The Steps

Cut tomatoes into 1/4 inch slices by slicing tomatoes on their sides. Layer on plate. If you’re roasting cherry tomatoes, drizzle tomatoes with olive oil and sprinkle with salt, and preheat oven to 275 degrees. Roast for 1 hour until tomatoes are wrinkly.

Gently rinse mozzarella ball. Cut burrata into slices, or if you’re using Ciliegine, leave the mozz balls whole or cut in half. Layer on plate.

Garnish with fresh basil, drizzle balsamic, and add a pinch of sea salt and oregano.

Tonight, I had a lovely glass of Sangiovese (I will blog about this grape soon!) with my tomato-mozzarella masterpiece. Bon appétit!

 

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