Roasted Tomato Caprese Salad is an easy twist on a classic recipe. Tomatoes are brushed the pesto, topped with Parmesan, and roasted until the Parmesan becomes crisp. The warm roasted tomatoes are topped with slices of fresh mozzarella and then served. You can eat this on its own, or serve it with a sliced baguette.
Caprese salad – the pairing of tomatoes, basil, and mozzarella is a classic flavor combination. This recipe replaces the fresh raw tomatoes with roasted tomatoes and replaces the basil with pesto. The act of roasting the tomatoes gives them a deeper richer flavor. This appetizer tastes a bit like lasagna without the noodles. The parmesan coated roasted tomatoes taste similar to a marinara sauce.
This is one of those recipes that is so easy that anyone can make it. The active preparation time is just 5 minutes, and the total preparation time is 35 minutes. So simple and perfect for summer nights when you don’t feel like cooking.
While I love a traditional caprese salad with raw tomatoes, Roasted Tomato Caprese Salad can be made with tomatoes that aren’t perfectly ripe.
See how the tomatoes are slightly charred on the bottom? That wasn’t a mistake. That is how Bavettes roasts their tomatoes and it is my favorite. A slight char gives them even more flavor. You don’t have to cook the tomatoes that much, but I love them that way.
I am not going to go into proportions here since this recipe can easily be adjusted to accommodate the size of your family. I find that 2 slices of mozzarella and 3 slices of tomato makes for a nice serving size, but you can adjust based on your preference. You could also serve this family style on a large platter.
The roasted tomato caprese salad would be delicious in a sandwich too. Just add to a baguette along with roasted chicken, meatballs, salami or a meat of your choosing.
How to make Roasted Tomato Caprese Salad:
Roasted Tomato Caprese Salad
- Tomatoes Beefsteak or Heirloom
- Fresh Mozzarella
Heat the oven to 375 degrees. Slice the tomato into 1/2 inch thick slices.
Arrange the tomatoes on a parchment-lined baking sheet. Top each tomato with about 1 teaspoon of pesto, spreading it over the tomato. An offset spatula works well for this.
Sprinkle each tomato with about 1/2 teaspoon of grated parmesan cheese.
Bake tomatoes in the oven for about 30 minutes. You want the tomatoes to be soft and the parmesan to have melted and to be slightly crisp.
Stack the roasted tomatoes with layers of mozzarella in between. Serve immediately.
I find that 2 slices of mozzarella and 3 slices of tomato makes for a nice serving size, but you can adjust based on your preference. You could also serve this family style on a large platter. The roasted tomato caprese salad would be delicious in a sandwich too. Just add to a baguette along with roasted chicken, meatballs, salami or a meat of your choosing.
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